I wasn’t always a sugar freak. In fact as a young girl I would lean toward the savory side always buying chips and pickles instead of candy. When I did want sugar I grabbed for a piece of fruit, and it was always special if I could get some raisins. My Mom use to buy me little boxes of raisins, brown or golden, I just adored eating them.
As I got older I was fascinated when I found out raisins were part of a recipe. It could be cookies, arroz con leche, but what really made my head spin was the fact that people used raisins in mole as a way to naturally sweeten the recipe.
There is a Mexican restaurant here in Los Angeles that I absolutely love, and when you first arrive they serve this little bowl of red chile that has a slight sweet taste after the chile kick. It took me a long time to figure out what that special little sweetness was. Finally I asked the chef of the restaurant what that special after taste was, and he said raisins. Just raisins.
A few weeks ago I craved enchiladas with a slight sweetness in the chile, the way they serve it at that Mexican restaurant I love. I started to play with different combos til I got exactly what I was craving. What I found was if I used a combo of golden and brown raisins it made the perfect sweet taste in my chile. Once the sauce was made, I prepared a simple batch of cheese enchiladas with queso quesadilla. I poured my raisin red chile enchilada sauce over the top, then topped it off with a nice variety of California raisins. This was one of the best sauces I had ever had on enchiladas. I will make it again and again.
Ingredients for raisin red chile enchilada sauce:
- 3 – dried ancho chiles
- 2 – dried California chiles
- 2 – dried New Mexico chiles
- 1 – tablespoon vegetable oil
- 1 – onion
- 1 – tablespoon sesame seeds
- 1/3 – cup mixed California raisins
- 4 – garlic cloves
- 2 – cups chicken broth
- Salt and pepper to taste
- Place all dried chiles in a pot filled halfway with water over a medium flame. Bring to a boil. Allow to boil for 30 minutes or until soft. Set to the side. Reserve the water chiles were boiled in.
- In a small frying pan over a medium flame add vegetable oil and allow it to get hot. Fry the onion until browned on all sides.
- Remove stems from chile and place in a blender along with onion, sesame seeds, raisins, garlic cloves, 1 cup of water chiles were boiled in, and salt and pepper to taste. Blend until smooth.
- Pour sauce through strainer and pour chicken broth on top to help strain the chile.
- Make a simple batch of cheese enchiladas.
- Pour raisin red chile enchilada sauce on top of cheese enchiladas.
This is a sponsored post by California Raisins. The recipe and opinions are my own. Thank you for supporting the brands that make this blog possible.