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 Post subject: Need a fabulous enchilada sauce
PostPosted: Sun Mar 13, 2011 1:59 pm 
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Joined: Sat Dec 15, 2007 10:44 am
Posts: 18
Location: Altadena, CA
Now that I'm the proud owner of a ton of very finely chopped pot roast beef due to today's mishap (viewtopic.php?f=4&t=11328), I'm thinking I need to make and freeze a ton of beef and cheese enchiladas. (Cheese is my FAVORITE food :!: ) But I don't have a good sauce for a cheese/beef combo as I've only made green sauce with chicken and sour cream enchiladas in the past. Would really appreciate a great recipe for this if you have one. Oh, and also, what's your opinion on use of corn or wheat tortilla :?:


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Sun Mar 13, 2011 2:29 pm 
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Joined: Wed May 25, 2005 9:33 am
Posts: 524
Location: West Hills
I'm no gourmet cook when it comes to enchilada sauce. I'm sure someone on this site will help. I use canned enchilada sauce (Las Palmas - mild). I doctor it with sauteed onions cumin and oregano. I prefer to use the flour tortillas. I put a little warmed sauce in a shallow pan and dip both sides of the tortilla in it. It helps make it pliable for rolling. I find that the corn tortillas disintegrate in the enchilada sauce while cooking.


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Sun Mar 13, 2011 2:34 pm 
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Joined: Sat Feb 19, 2005 10:00 am
Posts: 4139
Location: Glendora, Ca
Ditto what Pam said...I use the canned stuff. Trader Joe's sells a decent enchilada sauce which I used the last time.

If you'd like to make it yourself, try googling a recipe from Rick Bayless. I'm sure his is good.


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Sun Mar 13, 2011 3:57 pm 
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Joined: Wed Feb 23, 2005 10:47 am
Posts: 102
Location: Corona, CA
Instead of the Las Palmas canned enchilada sauce we've always used their Red Chili Sauce. Sometime I thicken it with a little flour. Takes very New Mexican that way.


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Sun Mar 13, 2011 7:31 pm 
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Joined: Sat Feb 19, 2005 10:00 am
Posts: 4139
Location: Glendora, Ca
Ruth, this is something I like to do regardless of which enchilada sauce I use. After I dip the tortillas into the sauce and assemble the enchiladas, I add a little sour cream to the remaining sauce before pouring it over the enchiladas.


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Mon Mar 14, 2011 7:17 am 
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Joined: Sat Dec 15, 2007 10:44 am
Posts: 18
Location: Altadena, CA
I've always been a fan of Rick Bayless, but for the life of me can't seem to find a red chili enchilada sauce recipe of his. Lots of green versions, but red seems to be missing.


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Mon Mar 14, 2011 9:39 am 
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Joined: Sat Feb 19, 2005 10:00 am
Posts: 4139
Location: Glendora, Ca
Ruth, I found this link...

http://foodtravails.blogspot.com/2008/0 ... sauce.html


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Mon Mar 14, 2011 10:37 am 
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Joined: Thu Aug 24, 2006 7:26 pm
Posts: 472
Location: San Diego
Diana Kennedy has fabulous enchilada sauces both green and red. I love green tomatillo myself


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Tue Mar 15, 2011 9:35 pm 
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Joined: Sat Mar 26, 2005 5:10 pm
Posts: 80
I use only the mild LaVictoria enchilada sauce . We find Las Palmas Enchilada sauce hotter & for us a burning stomach is no fun later .


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 Post subject: Re: Need a fabulous enchilada sauce
PostPosted: Tue Mar 15, 2011 10:30 pm 
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Joined: Sun Feb 20, 2005 2:17 pm
Posts: 176
Here's a link to my chile verde sauce.

Unlike most sauces of this type, I oven roast the ingredients first and the tomatillos develop a sweeter flavor so you don't have any of the bitter aftertaste often found in the raw sauces. It is thick and has many uses, including simply as a dip - good with a dollop of sour cream.

http://www.asenjigalblogs.com/resurrect ... llo-sauce/

When you prepare your own, you can control the heat by the type and number of chiles that you use. My most recent batch was made with Anaheim chiles, less spicy than the Caloro type I used in the earlier version.
http://www.asenjigalblogs.com/resurrect ... llo-sauce/

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