This is a delicious soup. I didn't know where to find the masa tarina in my area (South-Western Ontario), so my Latin American friend told me to use a corn flour called MASECA, found in the international section of some grocery stores. I also used the RED ENCHILADA SAUCE recipe found on this website, which suited it perfect. The only changes I made is that I used Monterey Jack cheese and next time I would add a little more cumin, as I could not taste it at all.

Reviewed On: Dec. 9, 2003

I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about.

Reviewed On: Aug. 7, 2003

This was a good pie that is great after dinner in the summer. However, be warned that the batter may spill over during cooking - as it did with me - so be sure to place on a baking sheet while baking, just in case.

Reviewed On: Aug. 5, 2003