Home Forums Hunting & Shooting Food, Cooking, and Game Preparation 2011 Campfire Recipes.

As y'all know, I don't live out in the Southwest. While I am pretty adept at fixing Caribbean and South American dishes, I have a fairly limited repertoire for TexMex, or South West food.
I make a good Posole, and my 'no beans, no tomato' chili is nonpareil.
Inspired by the good cooks here at the 24Hourcampfire, I want to get into making enchiladas.
Decided to start with the sauce. For a starting point, I thought I'd use the sauce base for my Posole. A mixture of dried chili peppers, roasted and reconstituted.
I added plum tomatoes, garlic and onion. I pan roasted these as well, and cooked in the same pan that I reconstituted the peppers in.
Spices include salt, a bit of cumin, Mexican oregano, some Marjoram, and some Cinnamon.
All that was run through a blender, sieved, and then flash heated, then reduced.
I think the finished product is pretty good. It has a great smokey flavor, and some honest heat. The sauce is the consistency of catsup, and has a deep red color.