Traditional Sriracha is a Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. The traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than the American version, nicknamed "rooster sauce," which is made in Southern California. A million bottles are sold a year.
OK, those of you that are going to, say it. It's just fancy ketchup. Look, cooks, gourmet or otherwise, in and of themselves aren't terribly complicated creatures. All sorts of books and televisions shows are out there to ferret out the secrets of really unique cooking which is a little like using quantum physics to understand a transistor radio.
I like to consider myself somewhat of a gourmet. But my tastes are not complicated. Though I like foods with flavor and texture and mystery, exotic ingredients from around the globe, I also love Ichiban noodles, perogies, beer and loud rock and roll music. And I love sriracha.
Scirachi Hot Chick Enchiladas.
The sauce itself sauce is great over baked chicken wings, just toss and serve or as an ingredient in somes of the best enchiladas on the block.
2 Tablespoons vegetable oil
2 cloves minced garlic
one small sweet onion, diced fine
1/2 cup tomato sauce
2 Tablespoons vineger
2 Tablespoons honey
1/4 cup plus 1 teaspoon Sriracha hot sauce
1 teaspoon soy sauce
1/4 teaspoon ground cumin
In sauce pan, heat the 2 tablespoons of vegetable oil and add onion and garlic. On medium heat, cook the onion and garlic until soft and golden brown, stirring constantly so they do not burn. Then add tomato sauce, honey, sriracha hot sauce, vinegar, soy sauce and ground cumin.
You will need 8-10 tortillas and 2 cups of colby jack/cheddar mix.
Shred 4-5 cooked chicken breasts and toss with hot sauce.
Mix one package dry ranch dressing mix with one cup of sour cream.
Stir in one and 1/4 cup of Cream of Cluck Soup or use one small can of store bought if you must.
Place a heaping spoonful of chicken in the middle of a flour tortilla. Drizzle with a spoonful of the creamy dressing mix (separate spoon). Top with a healthy pinch of cheese. Roll up and place in a 13 x 9 pan that you have sprayed lightly with non stick cooking spray. When all areassembled, cover with the remainder of the sauce. Top with remaining cheese and a grind or two of fresh black pepper and a tiny pinch of red pepper flakes if you are brave.
Cover with foil and bake at 350 until hot and bubbly. Abut 20-35 minutes for most ovens.