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Usually when I find a decent recipe I use that recipe as a base and add to it. What you could do is find a good chili recipe and use it as the sauce for your enchiladas.
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Originally Posted by satx56
I think i reduced the recipe and it seemed like a lot of water. What I've always made was sort of a combo chili and sauce. Chili powder, cumin, garlic ,onion, tomato sauce etc... Los Barrios is certainly an outstanding restaurant. I saw the "Throw Down" on puff tacos with Bobby Flay. You always gotta wonder if these places share their full recipes with everyone. I've always been puzzled when out ordering enchiladas. The wife always asks about the cheese/beef choice???? Think we both want cheese only inside the enchiladas. She wants there to be chili with meat on top. I don't care if there's meat in it, long as it tastes good. I may have posted one of my enchilada sauce recipes (sort of) on here.
She says traditionally, the dried chiles would be stemmed, seeded and sauteed in pork fat before boiling, but that you can skip the sauteeing if you wish. They must, however, be boiled.
Also, if you find the sauce is too pungeant for you, use a trick of her grandmother's. Dissolve 1 tsp sugar with 1 tsp vinegar, then blend it into 2 tbl cold water. Stir this into the simmering sauce.
I use this recipe : 1lb ground beef, 3TBSP oil, 2TBSP flour,1-2 TBSP flour, 2 cups water, 1/2 tsp salt, oil for frying, 12 corn tortillas, 1 LB grated cheddar or Longhorn cheese, 1 finely chopped onion, a couple to few chopped jalapenos, and a pinch of cinnamon. To make: Brown the beef, onion and jalapeno. Drain fat. In a different skillet combine oil and flour and cook til flour browns, stirring well. Then mix chili powder into water, til combined. Mix this into the browned flour/oil mixture slowly. I use a whisk, but a fork works okay. Add salt and cinnamon, and stirring well over a med-low heat until it starts to thicken. Then drop heat to low and simmer, uncovered about 5 to 10 minutes. Now to assemble: Put a bit of the sauce in a 13x9 pan, I use glass pyrex, then take some oil for frying, over medium heat. Just a bit, then lightly heat the tortillas, one at a time, both sides, and drain on paper towel. Put about 2-3 TBSP meat mixture, some grated cheese, on warmed tortillas, and roll up and place seam side down in the prepared pan. When all assembled, pour remaining sauce all over to cover, sprinkle with more cheese, some minced onion and black olives, if desired, and bake, uncovered about 15-20 minutes until warmed through and cheese is melted. If you like add some jalapeno slices on top, and a dollop of sour cream and/or guacamole, as well. HINT: Do not add too much cinnamon, though just a good pinch. Really adds a good authentic flavor.Enjoy & muy bueno!!!
As far as I know, authentic Mexican red enchilada sauce does not contain any flour or tomatoes. The redness comes from the ancho chiles.
For anyone in an American kitchen looking for ways to prepare Mexican dishes, I would recommend Rick Bayless. Here's a link to his recipe for red enchilada sauce with a good preface:
OOPS!!! The 1-2 TBSP flour, in the recipe was supposed to be 1-2 TBSP chili powder! Sorry, I goofed... Anyhooo... Still is a pretty easy, good recipe...
I use this recipe : 1lb ground beef, 3TBSP oil, 2TBSP flour,1-2 TBSP flour, 2 cups water, 1/2 tsp salt, oil for frying, 12 corn tortillas, 1 LB grated cheddar or Longhorn cheese, 1 finely chopped onion, a couple to few chopped jalapenos, and a pinch of cinnamon...
A long time ago I made my own enchilada sauce and used ancho or California chilis, I think. The result was good, but not spectacular considering the extra effort of roasting the chilis and blending them, then cooking the sauce down, etc. But what I remember was that cinnamon, which I probably used too much of. I don't hassle it anymore, though I'm sure I'll try it from scratch again someday. Still, one quickie trick I've tried, if you really can't make the sauce from scratch, is using canned enchilada sauce simmered til it thickens a bit, adding just a little pinch of cinnamon. It lends a certain depth to the flavor along with the concentration, and I suppose the bit of caramelization that cooking lends. Something more interesting in flavor than the straight canned.
I used this recipe last time i made enchiladas. I usually make my own and generally it's pretty good. My only trouble is I'm torn as to whether I'm making a sauce or chili. This recipe (Los Barrio's)is very bland and requires the flavor of the cheese and tortillas and possibly chili to complete. But maybe it was the secret.. tasted alone doesn't seem right. BtW, you'll never brown two fulls cups flour in 1 cup veg oil. I couldn't anyhow. It is a good basic recipe I suppose. I've been happier with some of my own results but never measure and never the same twice.
The Los barios recipe is the traditional way to make enchilada gravy...the only thing I dont agree with is the amount of spice for that large amount of flour and oil. That is for restuarant use not the home cook. the amound of garlic and cumin used is good for a pan of gravy for 12-15 enchis, but not 2 cups flour.
for a 12 enchi order, I use 1/4 cup corn oil(corn tortillas) and 1/4 flour...you want a loose paste(roux is butter and flour) Cook the flour but dont brown it...I add a tablespoon each of salt, pepper, red pepper flake, cumin powder, garlic powder, onion powder...and 3 tablespns of gebhardts chili powder. add liquid to make a loose gravy. adjust for spices and heat.
Gravy should be looser that table gravy...
I make mine quick...restaurant style. I dip the tortilla in the gravy to soften and heat, then place on a plate fill with longhorn cheese or beef filling, roll. I make three to an order, top with more gravy and cheese and zap in the microwave for a minute and a half.
Condolances to the Barrios Family for the tragic loss of your Mom...Que Dios te acompana.
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It may resemble them, but the taste of corn tortillas makes the dish period.
Think we both want cheese only inside the enchiladas. She wants there to be chili with meat on top. I don't care if there's meat in it, long as it tastes good. I may have posted one of my enchilada sauce recipes (sort of) on here.
