Different but good, if you have access to a Mexican goods or grocery store and make tortillas often, invest in a "comal" to cook these on. It's like a cast iron skillet without the sides :); they also make the long ones that resembe a flat griddle.http://www.mexgrocer.com/9115.html

Reviewed On: Feb. 4, 2009

Pretty close to the real thing, lacks a little flavor. Here's how my mom makes them. Roast the chilies on a flat grill or pan till they are roasted on all sides, (watch them so they don't burn, this will be quick; brings out the flavor a little more). This shouldn't take long. Immediately soak them in hot water till they are soft. In a blender add the chilies (remove tops and seeds depending on how hot you want it), water (a bit at a time), add onion, garlic, oregano and salt. (the measurements are small, but you will get them down depending on your taste). My mom also adds Masa Harina (the corn meal used to make tamales) to thicken it a little if it is too runny. Strain the mixture into a warm pan to keep hot. The tortillas are fried a little bit first then dipped in the sauce. If you don't want to fry them I have also heated them in a pan or grill till they are slightly crispy. We make our enchiladas as layers so simply piling them on top of each other with layers of cheese, shredded chicken (to the chicken we add a little of the enchilada sauce first), and onions. YUM :)

Reviewed On: Feb. 4, 2009

Good but would change the following--used less of almost everything to my liking: Less Rice vinegar--4 TBLS; Half the oil (and use sesame oil); Less peanut butter--3-4 TBLS (used chunky); Used honey 2 TBLS instead of brown sugar; Less ginger--1 TBLS; Add some kick with red pepper flakes or cayenne or chili sauce with garlic. Add toasted sesame seeds to the top and a little lime. I pureed the dressing before adding the ginger or garlic.

Reviewed On: Jun. 15, 2007