>…So in my high school days, I worked in the kitchen at a fabulous family-owned mexican restaurant in my little home town (before it turned into a horrifying sprawling suburb).. really great Tex Mex has always been a favorite for my whole family, and since I am married to a transplanted Texan, I find plenty of reasons to whip up something south-of-the-boarder inspired pretty regularly..
I recently decided that I wanted to start making my own sauces, and bringing some of what I remember from my restaurant days back into my kitchen… So yesterday I decided to make enchilada sauce to serve over porkchops and rice… I found a recipe that seemed similar to what I remember making at the restaurant, and figured I would tweak it as needed when I was making it…
1 1/2 Tbls olive oil
1/4 cup flour
combine over heat to form a pale roux and then add:
1 small can chilies in adobo sauce, minced plus 1 teaspoon adobo sauce
1 cup chicken stock
1 1/2 teaspoons chili powder…
Heat to a boil, drop to a simmer and allow roux to thicken sauce….
Sounds devine, right? So I whipped it up and poured it over two porkchops that I cooked in the slow cooker with some chicken stock and some adobo sauce from the can of chilies – and served it with some store bought spanish rice.
HOLY 5 ALARM PORK CHOP, BATMAN!!! That sauce was hotter than hellfire!! Don’t get me wrong, it actually had amazing depth of flavor – but GD it stung like crazy! The Hub was loving it, but eating rice like crazy, and glistening like we were sitting on a porch in Houston in July!!
It made a good amount of sauce, so I froze the rest and when I thaw it I think I will add a bit more stock, and some cumin to up the smokey flavor and thin out the heat just a bit… this stuff was not for the faint of heart – but it was a GREAT starting point.
PS – We sent the evites for our holiday open house today, so I look forward to posting about menu ideas and decisions soon.. stay tuned!