Recipes Make Magic
Senior Cook
For those of you who love enchiladas, here's a link to a fabulous recipe from Mexican Food Journal for putting together an authentic red enchilada sauce that's easy to make, and could well be the very best red enchilada sauce you've ever tasted !
I ran across this recipe 3 or 4 years ago, and have been making it ever since - several times each year because I love chicken enchiladas.
I experimented with this recipe many times, ending up with 2 or 3 versions from which I selected the one I now use every time.
These few changes I now incorporate each time I make it:
- Instead of using 8 Ancho Chiles and 4 Pasilla Chiles, I now stick to 4 Anchos, and 8 Guajillos. I like the flavor better as well as the redder color.
- When blending the reconstituted chiles with the other ingredients in the recipe, I usually add 1 small chipotle pepper in adobo sauce for extra kick.
- I also add approx. 1 tspn. each of cumin, brown sugar, and tomato paste (puree)
- I don't find it necessary to cook the sauce at the tail end. I felt it didn't add anything beneficial to the sauce or it's making.
I don't mind extra heat, and even use grated Habanero or Jalapeno Monterey Jack Cheese on top of the tortillas, and covering enchilada sauce, before baking.
Try this sauce - you won't go back to whatever else you've been using to date!
https://mexicanfoodjournal.com/red-enchilada-sauce/
I ran across this recipe 3 or 4 years ago, and have been making it ever since - several times each year because I love chicken enchiladas.
I experimented with this recipe many times, ending up with 2 or 3 versions from which I selected the one I now use every time.
These few changes I now incorporate each time I make it:
- Instead of using 8 Ancho Chiles and 4 Pasilla Chiles, I now stick to 4 Anchos, and 8 Guajillos. I like the flavor better as well as the redder color.
- When blending the reconstituted chiles with the other ingredients in the recipe, I usually add 1 small chipotle pepper in adobo sauce for extra kick.
- I also add approx. 1 tspn. each of cumin, brown sugar, and tomato paste (puree)
- I don't find it necessary to cook the sauce at the tail end. I felt it didn't add anything beneficial to the sauce or it's making.
I don't mind extra heat, and even use grated Habanero or Jalapeno Monterey Jack Cheese on top of the tortillas, and covering enchilada sauce, before baking.
Try this sauce - you won't go back to whatever else you've been using to date!
https://mexicanfoodjournal.com/red-enchilada-sauce/
Last edited: