Thursday, June 2, 2011

So is it really better from scratch?

I am making enchiladas this coming Saturday. Not hard but not easy either. I have always been ambivalent about enchilada sauce from a can. Easy to use but really, does it have decent flavor? I find the canned stuff tinny tasting and thin.

So I started Googling enchilada sauce and came up with a recipe that used this description: This recipe is for a classic Mexican red enchilada sauce or enchilada salsa. Try out the recipe. You will use it over and over because it’s so good.
The main ingredients which give the sauce most of its flavor are ancho chiles and chiles de arbol. The chiles de arbol are what give this enchilada sauce its heat. Reduce their number if you want to prepare a milder sauce.

So at the end of preparing the recipes there are still 2 roma tomatoes sitting on the counter. I reread the recipe twice to see what I missed. I didn't miss, the recipe never mentioned the tomatoes past the list of ingredients. Rats. It tastes good, looks good but now what. I went back to the web page to double check. No tomatoes in the directions. So I cooked up the tomatoes, strained them and added to the sauce. So far so good. It tastes great!

BTW here is the webpage with the recipe:
http://mexicanfoodie.com/red-enchilada-sauce-recipe/

No comments: