GF Enchilada Sauce

 GF Enchilada Sauce 

12 lg. dry red chili pods 

(Hatch New Mexico chili's make the best sauce)

3 1/2 cups of water

2 whole cloves of garlic

2 tsp. salt

2 Tbsp. lard 

(lard is a must for true authentic flavor but oil can be substituted)

2 Tbsp. masa flour 

(or regular flour if you don't have a gluten problem)

~

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.

(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.

(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.

Gluten Free Slow Cooker Pork Enchiladas

GF Slow Cooker Pork Enchiladas

Pork Roast (size to feed your family)

 Enchilada Sauce

 GF Corn tortillas (number varies according to size of your roast)

Extra Sharp Cheddar Cheese (at least 8 oz and closer to 16 oz. The more cheese the better and extra sharp is a must)
Oil for heating tortillas

*( I make my own enchilada sauce from the dry pods, but canned or frozen could be substituted as long as it is gluten free).

 Enchilada Sauce 

12 lg.  dry red chili pods 
(Hatch New Mexico chili's make the best sauce)

3 1/2 cups of water

2 whole cloves of garlic

2 tsp. salt

2 Tbsp. lard 
(lard is a must for true authentic flavor but oil can be substituted)

2 Tbsp. masa flour 

(or regular flour if you don't have a gluten problem)

~~~

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.
(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.
(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat and stir in enough cooking liquid to produce a gravy like texture.

Pork Enchiladas

Put pork and enchilada sauce in a slow cooker and cook until it pulls apart. 
(low setting cooks in about 7 hrs., high in about 3 hrs.)

Remove pork with a slotted spoon and shred.

Heat tortillas in hot oil, dip in sauce and fill with meat, and cheese, roll up and place in an oven safe dish.

Pour remaining sauce over the enchiladas and sprinkle with shredded cheese.

Bake at 350* until cheese is melted 
(approximately 20 min.)

Gluten Free Bread

1 1/2 cups rice flour

1 cup tapioca starch or potato starch (not potato flour!)

1/2 cup almond meal

1/ 1/4 teaspoons fine sea salt

1 packet rapid dry yeast (2 1/4 teaspoons)

1 1/4 cups warm water (at 110 to 115ºF)

3 tablespoons extra virgin olive oil

1 tablespoon honey

1/2 teaspoon cider vinegar

2 eggs, beaten

Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Whisk together your dry ingredients.

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey, cider vinegar and eggs and beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).

Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350ºF.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.