HELP! Need Enchilada Sauce Recipe
Does anyone have a good recipe for homemade enchilada sauce? If you do, please share! |
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| Hi Steph,
This one looks interesting-- Quote: 3 ancho chile peppers
3 pasilla chile peppers water to cover 2 cloves crushed garlic 1 onion, chopped 4 tablespoons butter 4 tablespoons all-purpose flour 3 cups chicken stock 1 teaspoon dried oregano 1/2 teaspoon ground cumin salt to taste Preheat oven to 350 degrees F (175 degrees C). Place chile peppers on a cookie sheet and roast inthe oven until slightly toasted. Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later. In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin. In a blender or food processor, puree the mixture until smooth. Season with salt to taste. Source:http://www.insanechicken.com/recipes/Homemade-Enchilada-Sauce.html |
| That's an interesting question Sheepie Heaven. I always thought it was important to have a good enchillada recipe, and was happy when I found one everyone agreed on, but I didn't think to make my own sauce. I just use salsa, taco, or enchillada sauce from a can. |
| I prefer to use enchilada sauce rather than salsa.... and I did find it in a can in another city but after trying 6 or 7 different stores in my city without finding canned enchilada sauce I resolved myself to the fact that I would have to make it myself.
I found a recipe and cooked up the sauce last night (will be making the enchiladas tonight). We'll see how that sauce turned out.... if it isn't great I'll definitely try this recipe. Thanks! |
Sheepie Heaven wrote: I found a recipe and cooked up the sauce last night (will be making the enchiladas tonight). We'll see how that sauce turned out.... if it isn't great I'll definitely try this recipe. Thanks! If your recipe turns out great, please share. Thanks! Now I'm hungry for Mexican food  |
| What is the difference between an enchillada and a taco? I know what tacos are, and I know what burritos are... but I have no clue what an enchillada is LOL
Burritos are one of my favorite foods... |
| Burritos and enchiladas are basically the same thing..as a matter of fact so are chimichangas....
filling can be the same beef, cheese, green chili or red chili.. burritos are flour torts warmed then the goop put on it and rolled enchiladas have a sauce over the top either green or red sauce..cheese added then baked.. chimichangas are deep fried...but you can have it enchilada style with the sauce over the top.. hope this helps stacey!  |
Thank you.... Mmmmmm, I think I need to find some chimichangas... sounds like my kind of food!  |
| I think enchiladas are best described as: a Mexican version of Cannelloni.
Filling (refried beans, meat, cheese, etc.) is rolled in tortillas (preferably corn) and laid out in a baking dish. Smother with sauce and cheese and bake 'till bubbly. MMM.... yum! They turned out pretty good last night. The main spice in the sauce recipe was chili powder, so it had more of a chili flavour which wasn't quite right. Other than that, it was delicious and I served it up with chips and homemade guacamole. Now I'm hungry just thinking about it. |
Great - it's 9 a.m. and I'm hungry for Mexican food!!  |
MMMMMMMMMM, I made the mistake of reading this, now I WANT Mexican food 
I love chimichangas............... |
| chile powder is roasted which could explain the strange flavor. Most enchilada sauces use unroasted red chiles, dried not roasted.
Then again there is green enchilada sauce......take green chiles and mix with just about the same stuff as in the recipe above. I'll even whizz it to make it smooth. Salsa's often have lemon juice or some other acid that just doesn't quite work as a sauce. Salsa is a condiment, sauce is a sauce or gravy. Darcy is right, when you figure in what Mexican state the recipe is from; Chihuahua vs. Sonora for example, Tex/Mex, New Mex, Arizona, Calif or whatever US state and then family preferences, it is any wonder enchiladas often end up like burritos? (the latter originally didn't have a sauce, they were to be eaten out of hand, more like a soft taco). Well, y'all solved dinner issue tonight.....we eat out...the local New Mex restaurant. I'm buying.....just to make certain we eat out  |
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