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I’ve got a super easy enchilada sauce that I make often, but it’s as un-authentic as it gets! Save my name, email, and website in this browser for the next time I comment. How many chilies do you use? * Percent Daily Values are based on a 2000 calorie diet.

Agreed Cody. The special thing about it is that it has a hint of chocolate to it. I will have to ask my mil or my mom for their recipe. Your email address will not be published. Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.
Try it, you may like it. Fill a pot with water and put it to boil, when the water is boiling turn of the fire and put the Chili Guajillo in the water, let it soak for about five minutes. I use a mix of anchor, guahillo, and new Mexico. I love all the strong opinions on the flour vs. corn tortillas! For my granddaughter’s 12th birthday, she requested enchiladas for her birthday dinner. There are few recipes that MUST be followed to the letter, so often using what you have is the most economical and practical. Going to try it alongside chicken enchilada soup.

I highly recommend this recipe. As for using flour tortillas, I cannot see this for enchiladas because of what I host wrote.

But sauced burritos have flour tortillas and they don’t become gummy and/or fall apart.

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Been tweaking it a bit. Required fields are marked *. I followed the recipe exactly as written and the end result was extremely bitter. At this stage you add more water to create the consistency you desire. and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. I’ve been searching for a good enchilada sauce recipe that uses chocolate. Can’t wait to try it! I also use cayenne pepper for a litlle more heat. I’m setting aside an afternoon this winter to make your sauce! Here is the first recipe! Tortillas or corn meal are a great way to thicken soups and stews. I am going to forward the recipe to my mom.

I highly recommend it, thank you so much for the recipe, I just love trying new things, I never made my own enchilada sauce, so glad I did, As an aside, I also do this with jarred salsa, since I never eat the whole thing before it goes bad. Salt to taste, 1. Smoked paprika adds depth.

Other than that, it was a great recipe. Dip the tortillas in sauce, place them on a griddle for a few minutes, and then spread your filling over them (not stuffed) and roll them up. This sauce is a staple of Mexican cuisine as it is used in several dishes like enchiladas, chilaquiles, tamales, mole, tacos, and more. I freeze the sauces in ice cube trays then put in vacuum bags. My father is a Latino Gentleman and we grew up learning Spanish and eating homemade Mexican food. Yummy yummy yummy Authentic! Did you make this recipe? Delicious one.Sauce adds a spicy flavor to my salad.I love it. Same with garlic! The final step, and most important is to fry the sauce. "The Healthy taste of Mexican Food" Youtube Channel and Blog about SPICY food, being LATINA and a MOM in a multicultural country.

Heat up oil in frying pan, dip tortilla in sauce then slide them into oil. I was wondering if you had a wonderful jalapeno sauce recipe you could share.i tasted one the other day and it was like a light green color. It has a weird bitter taste and I followed the recipe to a T. Maybe it’s because I am mexican and wanted a sweeter sauce because that is what my mom made and it was delicious.

If you make this recipe, please let me know! Prepped ahead, this sauce is just as fast to use when you have it on hand. . Thanks for the recipe!

I use the guajillo chile in many of my dishes such as pozole, pork tamales and many others. I did add the cinnamon sticks too. The sauce is very simple to make. I also agree to definitely use corn tortillas! Mexican Meatball Soup Recipe (Caldo de Albondigas), Mexican Scrambled Eggs (Huevos a La Mexicana), Chilaquiles Rojos Recipe (Red Chilaquiles). Strain the sauce through a fine strainer and discard the pulp. And it’s just as easy to prepare. Really brings it all together. 1/2 tsp of Cumin I will be back soon! Their skin is tough, so they must be soaked in hot water to be used. Todos los derechos reservados.

It’s a mix of dried chiles plus Mexican spices for an authentic taste that’s quick and easy to make, and perfect enchilada sauce for enchiladas, chilaquiles, soups and more. It’s a good thing I didn’t serve her these other enchiladas I also make. Sometimes it can be hot, some time it won’t so before you cook with it, taste it and add two cooked tomatoes when you blend it. Please go to the Instagram Feed settings page to connect an account. is chocolate, the very dark kind.

I have always wanted to try and make it myself, but had no idea where to begin. Créditos: Jacobo Castillo. All opinions are always my own. I also have an extreme allergy to corn and am converting all kinds of recipes to avoid it… However, I really love cheesy enchiladas and want to find a good recipe (not mush). Now that you’ve made a big batch of homemade enchilada sauce, the culinary world is at your fingertips. Not sure if my batch of chiles were just spicy.

This will turn down the spiciness while preserving the flavor of the sauce. They could be more or less dry. And of course this recipe is not sweet at all. I was wondering the same many chili’s are in an no reply. This recipe, however, calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.

I was taught by Mexican friend to dip the flour tortilla in sauce, then put in fry pan with a little oil, turning on both sides.
Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration. Not gummy! I think flour tortillas are wonderful with creamy green chili chicken enchiladas and terrible with corn and the opposite is true with red enchiladas, they must be corn. I have busted my butt making pork carnitas that are simmered with spices, then baked with a rub, then slow-finished in the Crock Pot with the homemade sauce, and this salad still gets the most praise: 2 cups thinly sliced radishes (about 24 radishes) It’s amazing. I made two batches of this tortellini soup tonight, This homemade cranberry sauce recipe takes just 5, Thanksgiving is sure to look different this year b, Turkey days are here again (yay!) What I really want to taste is the guajillo sauce. AUTHENTIC to the tee! The package should say how many ounces are in there.

Please leave your comments below and share this recipe with your friends. 1 tsp of cumin It would have been better if you said, #of ancho chilies to use instead of ounces. I need to twick it a little bit just because I like a little more spice, but I loved it and I already forwarded it to my Peeps, lol!! Place in center of tortilla – shredded Cheese, shredded chicken, chopped onions – roll. Have to give that a try. As a teen he would bring his friends for dinner whenever I made them and they were an absolute hit. For more tips and inspiration to make this recipe, watch my video on Youtube: 4 oz of guajillo chiles (about 10-12 peppers) New Mexico Chile’s are everywhere on the West Coast. You CAN get restaurant-quality Mexican taste at home…sometimes even better. Add more cooking liquid to thin the sauce to your liking. Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats. Any other Mexican cheese would be good. :-). This sauce is a staple of Mexican cuisine as it is used in several dishes like enchiladas… I don’t find the guajillo sauce used for these enchiladas spicy at all. You could omit that step but I find it great for flavor. Or are they store bought? Snap off the stems of the guajillo peppers and submerge them in the hot water

I was raised on authentic Mexican homemade food. How much chocolate would you are to this recipe? Don’t forget to fry the CORN tortillas! The chili Guajillo is full of vitamin C so it is great to prevent  flu and colds. Just didn’t happen. I cannot find them anywhere. that is so true….it is the only way this This recipe makes about a liter of sauce, but you can prepare it in large quantities and freeze it in portions to add to your Mexican dishes. Not only do I love it, my picky kids love it too.

What I love about this sauce is that it is chile-based… not tomato or sugar-based like the store-bought stuff. This site uses Akismet to reduce spam. ¼ tsp salt I’ve always wanted to try an authentic sauce, so I love this recipe. I can tell you that if you told my abuela that she can’t use flour tortillas and there was nothing else around, she’d probably tell you to go butcher a pig and harvest some corn and make your own food. The ingred of coco is simply used as a spice. Blend well and after that strain the pulp. The first time I made this sauce I didn’t seed the chiles that we’ll do the sauce ended up being too spicy. I wanted to make my own and wow my family. 4. These enchiladas are a tasty and simple meal that are perfect to make for meatless Mondays! Same here. Well I just tried making this enchilada sauce for the first time and I made a couple mistakes but I really enjoyed making it I’m going to take a pic of it hopefully the next time I make it from scratch it will be a lot better I really love Mexican food a lot .

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Sometimes I add a bit of vinegar or lime juice to balance some of the bitterness. This sauce is delicious and fat free so it is a perfect way to add spice and flavor without adding extra calories from fat. It is beyond words what this does to the final serving of these gems. 1/2 tsp of Oregano I’ll tell you where Flour Tortillas work for enchiladas. But I also almost always prefer flour rather than corn. All I can say is this is spot on authentic! But then there are the times when you want more flavor than an aluminum can can deliver.

Here are a few of my all-time favorite ways to use this authentic enchilada sauce: Cook the vegetables until soft, not browned. I just use cabbage as a wrap, bake like usual (completely covered in sauce) and add fresh green onions, pico de Gallo and some mashed avacado! I am going to show you how to make it in this recipe. It’s inexpensive and adds so much flavor to this enchilada sauce, plus it can be used in soups, stews, chilis, and more. Looks like I’ll have to make a trip to the grocery store for dome pre-made sauce. They do not get gummy when you bake them. Always more pickles. 2 TB vegetable oil Great recipe! These are EXTREMELY spicy but what can I say I LOVE spicy food! It will be the base for many of my recipes so it was important to me to teach you how to make it.