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michaelb Wrote:
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> It is El Pato. There is a picture of a duck on
> the can. It is very good and spicy.
Okay, Walker foods, a local whiteboy (Gabacho) brand.
Any hispanic worth their roots wouldn't go near that stuff.
The stuff from south of the border is much, much better.
Build your own is the best, but you have to start with the best, New Mexico chile is the best on the planet, bar none.
My Mom would roast, peel, and freeze about 200 pounds of New Mexico Green every year,
She also turned about 300 pounds of New Mexico Red into Reistra's a few months later.
BGnR
EDIT:
OMFG! Forgive me SnakeyGirl! I completely forgot about Bueno Foods.
The Baca brothers relatives lived in the house behind us.
Also, the Baca brothers bought some of their chile ideas from my Uncle Nano, having to do with frozen red chile, and powdered red chile. Man, talk about memories, to this day if I smell powdered red chile, I flashback to his butcher shop where he had hundreds of pounds of powdered red chile in paper bags, wrapped tight in brown butcher paper. The strong wonderfully fragrant aroma still fighting its way out! Damn, I am making myself hungry, I guess I am going to have to cook a batch up next weekend.
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BigGuynRusty Wrote:
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> > Okay, Walker foods, a local whiteboy (Gabacho)
> brand.
>
> Any hispanic worth their roots wouldn't go near
> that stuff.
Although I am clearly addicted to El Pato, I won't take this personally or argue with you. I live in Vermont, which is about as far as you can get from "south of border" and stay south of our border. Green bell peppers are considered hot and spicy around here.
If there is any other product on the market even remotely like the El Pato sauce I would love to know about it; otherwise I think El Pato has cornered the market on hot and spicy tomato sauce. For making enchilados, my sister who lives in Arizona swears by Santa Cruz chili paste, which is sold in jars and maybe available in stores generally. I have been planning to order frozen green chilis from NM for years, I just need a freezer to store them (chili rellenos, yum).
To me, the key to enchilidas are 1) corn tortillas, 2) green onions/scallions 3) homemade sauce. Good luck with the party and enjoy.
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Look up recipes for Enchilada Suiza online. Find one that suits your taste.
BTW there should be NO tomatoes in a good enchilada recipe whatsoever. The red sauce is made entirely from peppers.
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We use a Costco rotiserie chicken for our enchiladas.
