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Is that sauce considered a Rancheros Sauce... looks red and tomatoey??? I love enchiladas Rancheros.. Don't like the particular brown looking sauce that the Mexican places put on any but the Rancheros sauce.....
Is that sauce considered a Rancheros Sauce... looks red and tomatoey??? I love enchiladas Rancheros.. Don't like the particular brown looking sauce that the Mexican places put on any but the Rancheros sauce.....
your sauce can be anything you like, as hot as you like.
I tried the recipe in the first post several months back. It was horrible!
I'm thinking I must have done something very wrong. I'm almost scared to try to make it homemade again, lol. I actually bought up a few cans a couple weeks ago.
I tried the recipe in the first post several months back. It was horrible!
I'm thinking I must have done something very wrong. I'm almost scared to try to make it homemade again, lol. I actually bought up a few cans a couple weeks ago.
That's odd...what did you put in it? How did it end up?
That's odd...what did you put in it? How did it end up?
I know! I followed the recipe to the tee.
I felt it was too oily for me. But it also had a funny taste to it, too. The only thing I can think is I used a vegetable oil that I don't normally use because it was on sale.
That could be it. Enchilada sauce is supposed to be oily, too, because of how it cooks in the oven. Probably dependent on the constituent oils in the vegetable oil you bought. I would probably suggest trying corn oil next time, then experiment from there after.
Describe the funny taste...was it rancid, bitter, sweet?
That could be it. Enchilada sauce is supposed to be oily, too, because of how it cooks in the oven. Probably dependent on the constituent oils in the vegetable oil you bought. I would probably suggest trying corn oil next time, then experiment from there after.
Describe the funny taste...was it rancid, bitter, sweet?
No, I understand that it is supposed to be oily. But this was a different oily, almost like castor oil oily. Very thick and heavy.
I'd say not quite rancid but it had a horrible after taste. It was almost like a fishy taste. I haven't used that oil since. I guess I should throw it out.
Location: Los Angeles>Little Rock>Houston>Little Rock
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I've been making my own enchilada sauce for years. This is the recipe I use:
10 ounces tomato paste
1 medium onion, minced
1 clove garlic, minced
1/4 cup olive oil
2 cups water
2 teaspoons chili powder
1 teaspoon vinegar
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon salt
1. Saute onion and garlic in oil and mix in tomato paste, simmer 3 minutes.
2. Add remaining ingredients, bring to boil, then reduce heat and simmer for 15 minutes or longer to blend flavors.
I make my own dried taco seasoning for ground beef too. It tastes much better than the mix packets you buy at the store.
BTW...thanks for posting these other recipes! I'm going to give them a try.
Last edited by maggie2101; 03-19-2010 at 01:21 PM..
Reason: To add
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