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Topic: DENIM, step in please re. your enchilada sauce


Topic Posted by: Jana
Date Posted: Thu May 1 18:27:31 2008
Additional Comments:

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.





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Posted by: DENIM
Date posted: Fri May 2 9:34:32 2008
Message:

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.


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Posted by: cc
Date posted: Thu May 1 21:55:59 2008
Message:

Is this it?

 

Red Enchilada Sauce
 
Mix with a wire whisk:
 
1 cup flour
1/2 cup red chili powder
1/4 cup taco seasoning
Garlic powder
Onion powder
Cunim
Salt
(Seasonings to taste)  Also, I use a bit more taco seasoning than I said, but that is a good starting point.  It is all according to your taste.
 
When the dry ingredients are mixed, add 6 cups cold water and whisk together.
 
Place over fire over low to medium heat.  Stir often until it starts thickening, then stir constantly.  Stir in a stick of butter until melted.
 
If it gets to thick, thin it down with water.  I tend to like mine pretty thick, others like it a bit thinner.  Season with more garlic and onion powder, taco seaasoning, cumin, salt, until it suits your taste.
 

 

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  • Bless you, CC. That is it! Thanks for posting that for me! Life has been a bit hectic at TOFH. BTW, I will get those tapes in the mail to you in the next few days. The 12 year old one is really good! I watched it again.

    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.

  • Hi denim. I think the tapes will be good for dd. She does take her religion seriously. We are attending 'Theology of the Body' Sunday evening. It will be good, but part of me is thinking I am not ready for this yet. She is growing up! I got a roast out of the freezer to make my carne adovada. Probably have some burritos this weekend. Mmmm. Thank you much. Jana, enjoy the recipe. cc
  • Thank, you, thank you, cc and DENIM. That is it. I will be making it today. Not to worry about the garlic with us. There is no such thing as too much. The enchiladas are just for us. That is one of the things we miss about Texas. The man likes left over beef enchiladas for breakfast with two over easy eggs on top......Jana
  • FINALLY!!!!!!!!!!! SOMEBODY BESIDES ME LIKES TO EAT THEM FOR BREAKFAST!!!!!!!!!!!!!!!!!!!!!!!!!! Everbody thinks I am really weird because I whatever left overs are in the icebox./ gabby

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