Enchilada Sauce

Enchilada Sauce

 

All I know is, if you’re going to make Enchilada Sauce, you better REPRESENT!  There are a ton of recipes out there, a lot of misconceptions with different ingredients and plain and simple, people that are just making it wrong.  And all I can say is, if you’re making your Enchilada Sauce with flour, like a gravy, it’s time to sit down and watch how I do it because I’m going to take you to school on this one.  And I promise you, you’ll be glad you did.  This is hands down the best recipe for this sauce and it’s so easy you won’t believe it.  But I’m telling you, the flavor and freshness is as present as this gift I’m giving you today. So pull up a chair because class is in session!

Also, if you’d like to look over some of my recipes that use Enchilada Sauce or if you need a side, here are a few links.
Chicken Enchiladas
Bean and Cheese Burrito
Seafood Enchiladas (will be up Friday)
Spanish Rice

Enchilada Sauce Ingredients:

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

This Enchilada Sauce Video Recipe has a few added bonuses; a 3 in one, if you will.  When you make this sauce, there are a few steps that you go through that lead to other ingredients for other recipes.  One is Chili Flakes, or as some call it, Crushed Red Pepper.  This ingredient is used in Thai, Chinese, Szechuan, Japanese, Italian and Cajun recipes around the world to add some kick to their dishes.  So if you like spice definitely add these to a shaker and store.  Also in this video, I show you how to make chili paste.  The paste is derived through the straining process anyway and it only takes another minute to make so thought I’d show you after I strained the Enchilada Sauce.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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