Enchiladas Sauce II (Chile Rojo)

 Enchiladas Sauce II (Chile Rojo)

To control the amount of heat, use more mild New Mexico powder than other varieties. To make a hotter variety, mix both hot and mild New Mexico chile powder. This recipe makes for a sweeter result than starting with whole dried peppers and is faster to prepare.

1 Teaspoon Ancho powder

1 Teaspoon Aji Amarillo powder 

1 Teaspoon Guajillo powder

1 Teaspoon sweet paprika (or smoked pimenton)

1 Teaspoon of mild or hot New Mexico ground chile pow­der

2 Cups homemade rich chicken bone stock

2 Cloves minced garlic

5 Tablespoons lard (rendered pork fat) (Manteca rendered from good pork fat)

5 Tablespoons white all-purpose flour
2 Bay leaf

Pinch Mexican oregano(Lippia berlandieri)

1/2 Cup sour cream or more, as needed

Salt

Optional, pinch or two of sugar as required - see text
Optional, 1~2 teaspoon powdered quality beef bouillon (to taste)

Melt lard, then make a roux by blending the pork fat and flour, and cook it on low until it is a pale brown color. Remove from heat. Whisk in chili powders, garlic and oregano over very low heat, add chicken stock, and garlic. Simmer for 1 hours with a couple of optional bay leaves, adding more chicken stock as needed. Taste the sauce for hotness, and if not spicy enough, add more ground HOT chili powder. Stir occasionally with a wooden spoon. Add beef bouillon to taste. Correct salt and add a smidge of sugar and sourcream as required. The amount of sugar should NOT be per­ceptible and is used to just take any bitter edge off. Salt will also help moderate the biter undertones. The sourcream serves to mellow the sauce. The key is taste, correct the seasonings as a last touch. Remove bay leaves when sauce has finished simmering.

Steve's Ribs

14 lbs Select pork ribs trimmed of excessive fat. Martinate pork ribs in 3 bottles commercial Mesquite marinade with lime.  Pre cut into 4 to five ribs to ease marinade process. Use as many containers immerse each group. Marinate 12 hours, then turn over repeat, another 12 hour.

Pre-heat oven to 230-250 F. Start bbq.

Drain ribs, and add marinate to sauce.

Emmerse each group of ribs in sauce, then BBQ for 15 min. on low, turn over  and do other side on low. 

Trasfer rib  to a roasting pan, cover with the balance of sauce, cook in oven six-seven hours until rib are tender

Sauce for Steve"s Ribs

1  10 oz. can tomatoe paste

2 tbs dry mustard
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet 
4 tbs olive oil
3 tbs parsley, choppped

Saute the onion in olive oil in a deep 15 quart thich bottom pan. add all other ingredients. bring to a biol while stirring. Heat on low for two hours. color will deeped as the mixture cooks. set aside for tommorow.