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Enchilada sauce ....does anyone have a recipe for it?
Posted on 8/24/14 at 3:49 pm
Posted on 8/24/14 at 3:49 pm
Does anybody have a good enchilada sauce recipe? Thanks,
This post was edited on 8/24/14 at 3:51 pm
5
Posted on 8/24/14 at 4:49 pm to Rohan2Reed
quote:
I made this one a couple weeks ago and it was fricking killer.
I was gonna say I had a good red sauce recipe.....I have a green sauce too I need to post.
Posted on 8/24/14 at 5:17 pm to Crow Pie
r2r made some dank enchiladas a while back and posted the recipe. will try and find
nvm
nvm
This post was edited on 8/24/14 at 5:18 pm
Posted on 8/24/14 at 5:31 pm to Trout Bandit
New Mexico Green Sauce
1 tablespoon shortening or oil
1 cup chicken broth or veggie broth
1/2 cup chopped onion
1 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt to taste
1/4 to 1 cup chopped green chile (preferably roasted Hatch. Roasted Anaheims will work but you may want to add a jalapeno or 2 for the heat as anaheims are what I would call mild in heat).
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion in shortening. Add flour and cook for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.
If the sauce is too spicy you can add a teaspoon of canned tomato sauce and re taste. Keep adding tomato sauce in small increments until you get the heat down to where you like. I add about 2 tsp of tomato sauce always as I like the added acid hit.
Then you can follow my New Mexico Red Sauce recipe for making the stacked enchiladas. LINK
1 tablespoon shortening or oil
1 cup chicken broth or veggie broth
1/2 cup chopped onion
1 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt to taste
1/4 to 1 cup chopped green chile (preferably roasted Hatch. Roasted Anaheims will work but you may want to add a jalapeno or 2 for the heat as anaheims are what I would call mild in heat).
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion in shortening. Add flour and cook for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.
If the sauce is too spicy you can add a teaspoon of canned tomato sauce and re taste. Keep adding tomato sauce in small increments until you get the heat down to where you like. I add about 2 tsp of tomato sauce always as I like the added acid hit.
Then you can follow my New Mexico Red Sauce recipe for making the stacked enchiladas. LINK
Posted on 8/24/14 at 7:37 pm to Carson123987
Damn, Carson. Just put the bong down, son. Just say "No".
Posted on 8/24/14 at 9:04 pm to Zappas Stache
gonna try that one day man
Posted on 8/24/14 at 9:09 pm to Trout Bandit
quote:
ETA R2R how do you make your homemade refrieds??
I used this recipe.
LINK
Only things I changed were I upped the cumin and served it w/ queso fresco on top.
Posted on 8/25/14 at 7:10 am to Rohan2Reed
quote:
I used this recipe.
Meh. No lard. Not authentic.
I'll give that on a try, though.
Posted on 8/25/14 at 9:33 am to Crow Pie
Posted on 8/25/14 at 10:35 am to Crow Pie
I can't remember the exact recipe but I'm having my aunt send me hers. Her whole family is from Juarez so it's legit
This post was edited on 8/25/14 at 10:36 am
Posted on 8/25/14 at 10:37 am to Rohan2Reed
That looks mighty tasty.
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