Looking for a good Enchilada Sauce
Can anydbody recommend a good prepared enchilada sauce? Or an easy enchilada sauce recipe? Thanks in advance for any help.
I think most of the canned enchilada sauces are a little salty and can be bitter.
I am thinking of doctoring up canned enchilada sauce with some tomato sauce, onion, garlic, ancho chili powder, cayenne pepper and regular chili powder.
Here is our favorite. I looked high and low for one that mimics one of my favorite sauces from a local Mexican restaurant. This is the one that I found closest to what I was looking for. You can alter the taste by trying different chile powders. Enjoy...Dawn
It has taken me years to get my home made enchilada sauce to taste like I wanted. My first mistake was using tomatoes....there are no tomatoes in enchilada sauce, it is really a gravy with chili , as you can see from the very authentic Texas recipe in the previous post. I am from California so my ideal enchilada sauce is rather mild, compared to New Mexico red enchilada sauce, which is mostly chile and much hotter. My next mistake was not using enough fat, be it lard, chicken fat, oil whatever. I am now very happy with my sauce, and I make it with chicken fat and broth as I don't eat lard. If I am making chicken enchiladas I start with a chicken, simmer it in a pot til tender enough to remove the white meat. Continue to simmer the chicken to get a rich broth. Skim off the fat (1/2 cup) and use this to saute onions (1 med) garlic (4 big cloves ) and either pureed dried chiles (6-8)or chili powder (1/2 cup).
Add the broth ( 4 Cups) to this and simmer til the onions are very soft. At this point I like to puree the sauce to make it perfectly smooth. It should be about 3-4 cups of liquidy sauce. I then add a litttle thickener, I am favoring arrowroot powder ( 1-2 Tables) moistened in
1/2 cup water, but it can be flour, in which I would roux first then add. Also salt, pepper and there you go.
If you go to the web site for Saveur and search for enchilada, they have a great sauce. Super easy.
4 T oil
4 T flour
1/2 C chili powder
4 cups water
1 t oregeno
1 t cumin
1 t garlic powder
Heat oil over med heat, add flour, stir and cook for 2-3 minutes (enough to get rid of flour taste). Add chili powder, stir and cook for 2-3 minutes. Slowly add water stirring constantly to prevent lumps. Add herbs. Bring to a nice simmer and allow to cook for 15 to 20 minutes.
Mrs. TubaDave and I categorize this in the "Weasel" file. It is so good that we could make weasel enchiladas and it would be good.
TubaDave has the goods. I like NEW MEXICO ground chile and sometimes mix it with ground Pasilla chiles. Bring it to a boil and then simmer it, stirring occasionally for about 20 minutes. Add whichever herbs you like or add meat or potatoes and sop it up with good tortillas. Let us know how you fare.