Miss Brooke: I found the vegetarian post. Per two requests for Belizean Enchilada/Ganaches Sauce: Fry one or two seeded/cored habanero pepper(s) with one medium chopped cooking onion and garlic (5-6 cloves) until glistening. Add one 15 oz. can of Contadina Tomato Paste (tastiest,) then fry a bit more. Add boiling water (two-and-a-half cans, using the tomato paste can.) Salt and Black pepper to taste. Dissolve about two tablespoons Masa Harina (Mexican corn flour) in half-can of cold water. When the sauce is bubbling hot, slowly stir-in the dissolved masa, gradually so as not to form lumps. Use an immersion blender to liquefy all solids and chunks. Simmer on very, very low heat for about 25 mins, stirring frequently. I make a really big pot and freeze in freezer bags, kept in the deep freezer. A refrigerator/freezer wont last long. Will need more masa to re-thicken when re-heated. Serve with seasoned and stewed small red beans refried in coconut oil, Dutch or Parmesan Cheese, and chopped sweet onions on Mexican Tostada Shells for Garnaches--or the refried beans rolled inside freshly-made soft corn tortillas.
Posted on: Tue, 13 Jan 2015 04:06:54 +0000
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