Charleys “5 Pack” Enchilada Sauce
 
 Recipe By     : Charley Van Buren
 Serving Size  : 1    Preparation Time :3:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      Ounces        New Mexican Long Red Chili Pods -- Dried
    7      Tablespoons   Salt
    5      Tablespoons   Granulated Garlic
    5      Tablespoons   Powered Cumin
    2      Tablespoons   Granulated Sugar
    2      Tablespoons   Onion Flakes
    1      Tablespoon    Oregano Leaves
   12      Ounces        Beer
 
 Place dried Chili Pods in large stockpot and completely cover with water.
 Bring to a boil and cook until pods are extremely soft and stems remove
 easily. Remove all stems but leave seeds.  Seeds are heat.  Once pods are
 softened, place in food processer or blender and emulsify until seeds are
 chopped and not visible.  While processing add all remaining ingredients
 except beer. Once the processing is completed return emulisified sauce to
 stockpot, add beer and cook-down to desired consistency. 
 
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 Suggested Wine: Miller Genuine Draft while cooking
 Serving Ideas : Use with your favorite Enchiladas, or Mexican dish
 
 NOTES : You can use mild, medium or hot chili pods.  If you'd like to tone
 it down you can also add tomato paste or processed/blended tomatoes etc.
 This recipe started out as Charleys “Six Pack” Enchilada sauce but as I was
 drinkin' the six pack I added one to the sauce....great discovery.<g> I'm
 always open to suggestions and comments....so if ya have any send to me
 at... cvanbure@nctsdg.navy.mil
 Charley Van Buren