The Hot Sauce Cookbook Read Online Free PDF Page A

that you can whip up in a few minutes. Your friends will be amazed—just go ahead and let them believe that it took all day.
    2 ancho chiles
    1 pasilla chile
    1 guajillo chile
    1½ cups chicken stock
    2 tablespoons olive oil
    2 cloves garlic, minced
    ¼ onion, sliced
    2 tomatoes, quartered
    1 ounce semisweet chocolate pieces
    1 teaspoon tahini
    1 teaspoon almond butter
    1 tablespoon smooth peanut butter
    ½ teaspoon sugar
    Salt
    Stem and seed the chiles, tear them up, and put them into a saucepan with the chicken stock over medium heat. Bring to a boil and then turn off the heat and allow the chiles to soak for 10 minutes, or until soft. Remove the chiles and reserve the chicken stock.
    In a saucepan, heat the olive oil over medium heat. Add the garlic and onion and cook until translucent, about 5 minutes. Add the tomatoes, ancho chile, pasilla chile, guajillo chile, chocolate, tahini, almond butter, peanut butter, sugar, and chicken stock. Simmer for 5 minutes. Transfer the mixture to a blender and purée until smooth. If the texture is still gritty, return the mole to the blender and purée again. Serve immediately, or use as a sauce for braised chicken or chicken enchiladas . Tightly sealed, this sauce will keep in the refrigerator for up to a week.

CHICKEN ENCHILADAS
    ——— Makes 8 enchiladas; serves 4 ———
    Enchiladas are a great way to use up leftover chicken. It doesn’t matter if the chicken you use to stuff the tortillas is grilled, barbecued, boiled, or fried. Here’s a standard procedure for making chicken enchiladas—pick the sauce that you like best.
    6 tablespoons olive oil
    ¼ cup diced onion
    4 cups shredded cooked chicken, chopped
    2 cups sauce, such as “Son of Suchilquitongo” Salsa Verde , Roasted Green Chile Sauce , David Garrido’s Ancho-Tomatillo Sauce , or Easy Mole Poblano
    8 corn tortillas
    ½ cup crumbled queso blanco, for garnish (optional)
    2 tablespoons lightly toasted sesame seeds, for garnish (optional)
    Preheat the oven to 300˚F. Grease a 9 by 13-inch baking dish.
    In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until wilted, 2 to 3 minutes. Add the chicken and cook until the chicken is heated, 2 to 3 minutes. Remove from the heat and place in a bowl with ½ cup of the sauce. Toss well and set aside.
    Wipe out the skillet, add the remaining 4 tablespoons of olive oil, and place over medium heat. When the oil is hot, dip a tortilla into the oil and cook until soft, 10 to 15 seconds on each side. Drain on a paper towel. Repeat with the remaining tortillas.
    Divide the chicken mixture evenly among the tortillas, roll them up, and tightly pack the rolled tortillas seam side down in the baking dish. Pour the remaining 1½ cups sauce over them.
    Bake for 12 to 15 minutes, or until bubbling hot. Remove from the oven and transfer to plates. If you have made green enchiladas, garnish with the queso blanco. If you have made mole enchiladas, garnish with a sprinkling of sesame seeds.

DAVID GARRIDO’S ANCHO-TOMATILLO SAUCE
    ——— Makes 2 cups ———
    David Garrido has been a judge at the Austin Chronicle Hot Sauce Festival for more than a decade. He is also the chef and owner of Garrido’s, an upscale taco stand and cocktail bar in Austin. David coauthored a cookbook with me, Nuevo Tex-Mex , in 1998. The book is now out of print, but it included this recipe for one of the tastiest tomatillo sauces of all time. The ancho-tomatillo combination was inspired by a similar sauce from Patricia Quintana.
    4 tablespoons olive oil
    ½ medium onion, thinly sliced
    1 serrano chile, stemmed, seeded, and minced
    1 garlic clove, minced
    6 tomatillos, husked and quartered
    2 ancho chiles, stemmed and seeded
    2 guajillo chiles, stemmed and seeded
    1 tablespoon freshly squeezed lemon juice
    ¼ cup chicken stock
    1 cup chopped fresh cilantro
    Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onion and cook until light brown, about