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DOOL Discussion Group
You posted your enchilada sauce a while back and it was so authentic. I know I saved it but can't find it now. If you have it saved in your computer, would you mind printing it again? We are doing mexican this weekend in celebration of Cinco de Mayo. If you don't have it, don't worry about it. It was a lot of typing and I know how busy your life is.
ATTENTION::::::::IMPORTANT NOTE!!!!!!!!!
Just realized, I didn't include this bit of info!
IF it is a bit bitter, add a stick of butter to the sauce while it is hot. Butter really takes away the bitterness from it. Real butter, not margarine.
Is this it?
Replies: (list all replies)
Jana, hope this sauce suits your taste. Be sure to not add too much garlic and onion at first. You can always more to suit your taste. I made this one time when we had community game night. I just left it in a crock pot and took tortilla chips. We used it as a dip, instead of Salsa. It was really good doing it that way. Oh, I made a huge batch of it three days ago. I fixed enchiladas for Wool, Gabby, my parents, the two people that own the store, Buster, Calico and Gary. There was some left, so the next day Mother, Wool and I had enchiladas. There was just enough sauce that I was able to make one for myself today. I could eat enchiladas every day! I LOVE them! I do them stacked on a plate. Tortilla (dipped in hot oil for just a second), ground beef (some people prefer no meat), cheese onion, sauce. Then another layer on top of that and if you wish, a third layer. If you are taking to a potluck, layer six tortillas in the bottom of a cake pan, the meat, cheese, onion and sauce. Make three layers and you can heat in the oven. If you prefer them rolled, you can put a bit of sauce in the tortilla and add meat cheese and onion. Roll and place in pan. After you have your pan full of rolled tortillas, sprinkle with cheese and top with sauce.