So I've made and am currently simmering down like half a gallon of enchilada sauce. Aside from reconstituted dried and toasted chilis, the sauce is made from charred garlic, fresh onion, some cumin and oregano (so far). I've blended it and passed it through a medium mesh strainer (thanks Rick) and into a pot with plenty of hot oil in it.
I'm currently simmering it to reduce the moisture, which I plan to replace with chicken broth or stock, and probably a bit of Knorr chicken base depending on taste.
For my enchiladas, I have a pork loin that I want to roast. What I'm considering, but not exactly sure how I might execute, is to reserve a portion of the concentrated chili paste, let it cool, then mix with oil and rub or possibly marinate the pork loin with prior to roasting in the oven. I'm also concerned about the chili paste burning and getting bitter while I roast.
Is this a thing? Could it be good? Is it a flop? I have so many hours into this sauce at this point that I don't want to waste it, or waste a pork loin.
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