Sauce-Yields 4 Cups
1 large onion
4 cloves garlic
3 dried guajillo
1 green pepper
1 cup chicken stock
½ cup fresh pineapple
(for sweetness, can be omitted or substituted with canned)
1 Tbsp honey, if
Salt and pepper
2 Tbsp oil
2 tsp ground cumin
This delicious, smoky enchilada sauce (not too spicy) is
easy to make in your SmokinTex smoker.
At the same time that you are smoking chicken, use your seafood
smoke the vegetables to create a delicious enchilada sauce.
the tomatoes, and cut the other vegetables into chunks. Salt with 1Tbsp
kosher salt (this will help
the dehydration of the tomatoes as well as flavor your sauce).
The dried chile pods will be smoked on the
same tray as the rest of the vegetables. Smoke at 225°F until the
tomatoes are slightly
reduced in volume, and the peppers look “cooked.” It took about 4
hours at my house, at high
altitude. Do not let the tomatoes dry to
a leathery consistency. At this point the onions will still be a little
and we’ll take care of that by cooking them with chicken stock on the
When the guajillo peppers are removed from the smoker, rehydrate by
pouring boiling water over them and steep for 30 minutes. Remove
peppers from liquid and reserve liquid for use if necessary for
Sauté the smoked
onions on the stovetop until translucent,
then add cumin to pan and toast the spices in the oil until fragrant.
Add chicken stock and simmer all until the
onion is perfectly tender.
Place the vegetables,
including the smoked tomatoes, peppers (smoked and rehydrated) and
onions in the blender with the pineapple (if using). Blend until a
smooth sauce is formed. Add the reserved guajillo water or chicken
stock as needed to get a smooth, slightly thick enchilada sauce. Taste
and add salt and pepper as needed.
for 6 Enchiladas:
12 oz cooked, cubed
chicken breast meat (smoked whole
bone-in breasts with hickory for 1 ¼ hours at 225°F until done)
8 oz Colby Jack
¼ cup enchilada sauce
6 artisan corn/wheat
tortillas (these are a little larger –
8” and softer than regular corn tortillas)
Spray tortillas with
non-stick spray or brush lightly with
oil to soften. Heat in microwave until
pliable. Combine other ingredients and fill warmed tortillas, placing
down into prepared baking dish.
To prepare the
enchiladas, grease an ovenproof casserole,
and then add just enough sauce at the bottom to cover. Add enchiladas
and cover with additional
enchilada sauce, plus crema and cheese. Bake at 350°F, covered for 25
minutes, then uncover and cook 5-10
additional minutes until bubbly.