And, when making enchiladas, I really think it's better to make enchilada sauce from scratch as I found out this time. Canned enchilada sauce is just not even near as good and I think ruins the rest of the food. It's so tinny and overly tart and homemade is really really tasty, I could eat it with a spoon just by itself. And it's so fast, there's really no excuse not to.
If you want this full recipe, email me. I kind of feel bad putting their whole recipe on here, since that's how these people make a living ... But I will put the enchilada sauce recipe on here for you since I think it is crucial to good enchiladas.
And my first Summer term at BYU I had a roommate from Mexico, who was totally the mommy of our apartment, and she made us real Mexican food all the time! She was an amazing cook. And ... I think I gained (not kidding) at least 15 pounds in the 8 weeks we were roommates. Gross. Anyway, I'm adding her Avocado salsa recipe because I'm in love with it and can not make any Mexican food without it. Although sometimes, I leave out the avocados and just make a simple salsa. But you will be amazed at how easy and yummy it is!
Fast Enchilada Sauce (from The America's Test Kitchen Family Cookbook)
makes 2 1/2 C
1 T vegetable Oil
1 onion, minced
1/2 t salt
3 T chili powder
3 garlic cloves, minced
2 t cumin
2 t sugar
2 (8 oz) cans tomato sauce
1/2 C water
- Heat the oil in a skillet over medium heat and add onions. Cook onions until soft. Add salt, chili powder, garlice, cumin, and sugar and stir. Cook until fragrant, about 15 seconds.
- Stir in tomato sauce and water. Cook for about 5 more minutes or until sauce thickens a little. Add more salt and pepper to taste.
2 large Hass avocados, diced medium
juice of 1 lime
1 vidalia onion, diced small
2-3 sweet tomatoes or 1 whole package grape/cherry tomatoes, diced small
1 bunch cilantro, chopped fine (and I mean FINE)
salt to taste
- Combine all the ingredients in a bowl and toss. Serve.