Homemade enchilada sauce?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bantiebabe1200, Feb 28, 2012.

  1. bantiebabe1200

    bantiebabe1200 Chillin' With My Peeps

    Nov 5, 2010
    Ennis, Montana
    This has been on my learn how to make it from scratch list for a long time, and I decided to see if anyone here knows how to make it? Thank you for your time.
  2. HHandbasket

    HHandbasket The Chickeneer

    My first husband's mom and sister, who were from Mexico, used to make it from scratch. They would buy those big dried red arbol chiles, soak them, then hand-squeeze the pulp from them and used that to make the sauce. I tell ya what, it was the best enchilada sauce I ever had in my life. My ex-mother-in-law has passed away, so I cannot call her and ask her how she made the sauce, but I will keep my eyes and ears open for a good recipe. I wouldn't mind making/canning some of this myself. I'm growing all kinds of peppers this year.
  3. bantiebabe1200

    bantiebabe1200 Chillin' With My Peeps

    Nov 5, 2010
    Ennis, Montana
    Sounds like your husbands mom really knew what she was doing. Maybe someone from BYC knows how to do this. If not I'm sure theres a recipe some where that can be shared. [​IMG]
  4. HudokFarm

    HudokFarm Chillin' With My Peeps

    May 6, 2011
    I used this sauce recipe a few weeks ago when I made enchiladas with some leftover pork I had: http://tastykitchen.com/recipes/condiments/homemade-enchilada-sauce/

    The only thing I changed was that I added part of a can of chipotles in adobo sauce and I used bacon grease instead of vegetable oil. It was excellent and very easy to make.
  5. Frogdogtimestwo

    Frogdogtimestwo Chillin' With My Peeps

    May 21, 2008
    The good new is that it is SIMPLE to make, the bad news is there are thousands of variations! It really depends on your tastes and what you are accustomed to. This is a favorite at our house, courtesy Jamie Renee at food.com
    You will probably want to double the recipe, I do.
    • 3 tablespoons chile powder
    • 3 tablespoons flour
    • 1 tablespoon chicken bouillon
    • 1 teaspoon cocoa powder
    • ½ teaspoon garlic salt
    • 1 teaspoon oregano
    • 3 cups water You may not need so much depending on how thick you like it.
    • 1 (8 ounce) can tomato sauce

    1. Combine all dry ingredients in a small bowl.
    2. Stirring constantly, slowly add enough of the water to make a thin paste.
    3. Pour into pan and add rest of water.
    4. Cook over medium heat, stirring constantly, until mixture thickens.
    5. Stir in tomato sauce.
    6. Use in your favorite enchilada recipe.
    7. The amounts on the ingredients are very flexible.
    8. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
    9. Experiment to suit your taste, but don't leave out the cocoa.

    I would highly recommend you head over to food.com and look through the 1500 plus that show up.

    Last edited: Feb 29, 2012
  6. bantiebabe1200

    bantiebabe1200 Chillin' With My Peeps

    Nov 5, 2010
    Ennis, Montana
    Sounds very good and easy. I'll give it a try. Thanks HudokFarm! [​IMG]

    This looks like a good recipe too. If there are that many variations it sounds like I'll have to just try them all until I find the one I like best! [​IMG] Can't wait until next enchilada night!

  7. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    Here in Texas the most common sauce is a Tex-Mex gravy. It's so good and you can put it on many things besides just enchiladas. It's really good for making Wet Burritos.

    4 Cups of Red Sauce

    4 Tablespoons of lard or bacon drippings
    6 Tablespoons flour
    4 cups water
    5 chicken bullion cubes
    1 tsp. ground cumin
    2 Tablespoons chili powder
    1 teaspoon garlic powder
    1/4-cup tomato sauce
    dash of Cayenne Pepper

    Melt the fat in a large saucepan over low heat. Add the flour and
    cook and stir until the flour is lightly browned. Add the water and stir with a wire whisk until smooth. Add the bullion, chili powder and cumin and tomato sauce, cook until smooth and bubbly. Cover and simmer on lowest heat, about 10 or 15 minutes – I let it cook while I put the rice together. Gravy should be very thin, if not add a little water to thin it out.
  8. bantiebabe1200

    bantiebabe1200 Chillin' With My Peeps

    Nov 5, 2010
    Ennis, Montana
    Mmmmm! Tjos sounds really good too! I'll have to try this soon. Thank you BettyR! [​IMG]
  9. HHandbasket

    HHandbasket The Chickeneer

    Those recipes ALL look good! I'll have to try them. I may see if I can get in touch with my ex-sister-in-law and find out how she made her sauce. I can tell you this much... they never, EVER used tomatoes or tomato paste or tomato sauce in their enchilada sauce. Personally, I don't know how they did it without tomatoes, so I'll try to see if I can get in touch with Alice and see if she'll share her secret. Besides, it'd be nice to pass that on to my sons and their families.

    ETA: I use Las Palmas Enchilada Sauce. Of all the canned sauces, it tastes the closest to what my former in-laws used to make from scratch. Old El Paso is sweet & the wrong consistency. El Pato is pretty good. When we lived in Louisiana, it was really hard to find Las Palmas sauce. I used to have my mother ship it to me from California.
    Last edited: Mar 12, 2012
  10. Frogdogtimestwo

    Frogdogtimestwo Chillin' With My Peeps

    May 21, 2008
    I've read that Trader Joe's is the best canned on the market, I thought I would pick up a can next time I go to try. I have made it without tomatoes as well, the kids didn't like it because it was pepper (dried then soaked) based, that one went into the recycle bin.

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