My very fussy grandchildren loved the enchiladas. The sauce is delicious. You can tweak it to make it spicier but we liked it the way it is. Thank you.
My version: i leave soaking overnight. I boil chicken to shred into the sauce (version of chicken and mole) without chocolate since it dies not preserve well. When I blend I use the best part f the chicken broth as the liquid and add garlic. Filter and this is used as the base for sauce. In a pan brown flower, add sauce, salt, pepper and more broth until thickened. Use for enchilada sauce or add shredded chicken as described earlier.
I make great red sauce but last batch I used a lot of mulato dried chili pods. The balance was pretty dark and strong. Delicious but next time I’ll not use as many mulato. Mulato are deep pit roasted that turn into dark roasted chipotle. Strong
A word of caution: If the chiles are on the hot side, I recommend using gloves when removing the stems and seeds. Don't touch your eyes, nose, or sensitive skin.
It can taste bitter if you are blending the chilis with the same water you used to boil them with. Try using fresh water to blend the chilis and see if that helps.
Probably the raw garlic if you followed this direction precisely. With sauces like this I typically squeeze a half lime or lemon and about a teaspoon or less sugar.
My very fussy grandchildren loved the enchiladas. The sauce is delicious. You can tweak it to make it spicier but we liked it the way it is. Thank you.
I'm so glad to hear that, thank you!
Short and sweet! Excellent!
Thanks, enjoy!!
Good lookin' stuff
I am shocked at how easy it is to make!
Yes! Hope you try it ☺️
This looks so yummy! I can't wait to try this recipe. Are there other types of chilies you would recommend trying for switching up flavors?
Thank you! Yes, you can do more Chile pasilla for a bolder flavor 😊
Thanks for the video looks Great
@@mikejohnson9115 Welcome, enjoy 😊
Great Video..
Thank you!
Would a food mill work for straining?
My version: i leave soaking overnight. I boil chicken to shred into the sauce (version of chicken and mole) without chocolate since it dies not preserve well. When I blend I use the best part f the chicken broth as the liquid and add garlic. Filter and this is used as the base for sauce. In a pan brown flower, add sauce, salt, pepper and more broth until thickened. Use for enchilada sauce or add shredded chicken as described earlier.
Are you able to can this if you want to make a large batch?
I personally have never canned anything. But I'm sure if done properly you can can it! I have frozen it in freezer safe bag to use for later.
Any tips for avoiding a bitter sauce?
@@shermanlulu5892 Yes don't use the same water that you soak the chiles in, use fresh water when you blnd them.
@ thank you!
I make great red sauce but last batch I used a lot of mulato dried chili pods. The balance was pretty dark and strong. Delicious but next time I’ll not use as many mulato. Mulato are deep pit roasted that turn into dark roasted chipotle. Strong
What kind of dried chilies do u use? Can’t really hear it in the video.
I used Guajillo and Ancho. You can find the full recipe and instructions here: thaicaliente.com/authentic-red-enchilada-sauce/
A word of caution: If the chiles are on the hot side, I recommend using gloves when removing the stems and seeds. Don't touch your eyes, nose, or sensitive skin.
Why does my sauce always taste bitter?
It can taste bitter if you are blending the chilis with the same water you used to boil them with. Try using fresh water to blend the chilis and see if that helps.
Probably the raw garlic if you followed this direction precisely. With sauces like this I typically squeeze a half lime or lemon and about a teaspoon or less sugar.
What's next for sauce??.
th-cam.com/video/cMwv-CMbPLs/w-d-xo.html
Everything about this recipe is wrong.
Then move along 👋🏼