Reviewed: Nov. 6, 2009

This recipe was great. Could use a little more information on how much water to put with the peppers. If you try this recipe the flour amount will vary in order to get the proper thickness of the sauce.

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jlohden

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Reviewed: Jul. 1, 2009

Excellent!!! Loved it. I noticed that if I roast the chilis in a pan then soaked then in the water it actually made them easier to remove the pulp. I used ancho chilis and New Mexico chilis. Great taste.

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Carmelita

Cooking Level: Beginning

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Reviewed: Jun. 9, 2009

After reading a lot of the reviews for this recipe, I noticed several comments regarding the skin being hard to remove from the pulp. Here's the secret for that...after roasting the peppers immediately put them in a ziptop bag and close. Let sit/steam in bag for 10 minutes then remove and peel the peppers and continue with the recipe as written.

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Speedycat

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Apr. 22, 2009

I tripled the recipe and will be freezing half of it tonight. The nice thing about this recipe is that you can adjust the chilie peppers to your taste and play with new varieties. My family has a long tradition of using chilie peppers. I learned it from my grandmother. Its really not as much work as this recipe says. Clean the outside of your chilie with a paper towel. Open the chilies and take out the stem and seeds. Over a hot, dry skillet (not in the oven), throw in the cleaned chilies. Heat inside and outside until it starts to get soft. You are just doing this to heat up the oils. There should be no smoking and you aren't really looking for a change of color. Once they are done, throw them in a pot of simmering water. Once the chilies are in, turn the pot off and let rest for 20-30 minutes. Save the water! After all that, I throw it in the blender and puree it. Add some of the water if needed to the blender. I like big chunks of garlic in my enchilada sauce, so I just pureed the chilies and left the stock, garlic and butter as is ( I don't use onion because I don't like them). It's much faster this way and still as tasty. Good luck!

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 17, 2009

fantastic recipe and so authentic! I thickened with corn flour, not white flour.

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Danielle Heiderich

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 16, 2009

This recipe is very authentic. I'm from San Diego and this is the way they make enchilada sauce in many Mexican restaurants. It does take more time but it has a better flavor than the canned sauce I use when I'm in a hurry. You can use different dried chilis to get different tastes and degrees of spiciness. This sauce also works for making chili.

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PEARLGIRL1

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 20, 2008

This recipe is the BEST! Family will literally drive from hours away when I make this enchilada sauce. I discovered it over 5 years ago and have never made or used another red sauce. It is a bit time consuming but SO worth every minute. Only complaint is that it goes so quickly once everyone starts eating! I make nearly exactly how the recipes instructs, maybe not using as much fluid, depending on the batch, and it comes out perfectly. I notice others discussing the consistency but I haven't had any trouble with that.

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cook 2 relax

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Oct. 13, 2008

This is almost like my mother's recipe. We use three types of dried chiles. (California, Pasilla, and Ancho) Instead of scraping the chiles out we blend the chiles with a little water from the boiling proces. Strain the chili mixture and you end up with a base sauce. I freeze the base sauce in containers until I am ready to use it. I heat up the sauce and add add chicken buillon powder (Knorr brand) Sometimes I want a little spicier sauce and add chili powder.

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TiaCA

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

So easy, so delicious, what else could you ask for? The color was scary but that is not what its all about! I only used Fresno Chili peppers (its all I had) but it still tasted fantastic.

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DMFORCIER

Living In: Rochester, Massachusetts, USA

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Reviewed: Aug. 14, 2008

Love this sauce. Made it today and I'll never buy canned sauce again.GREAT TASTE!!!

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suzy2067

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Reviewed: Mar. 22, 2008

Thank you! I used a blender to make the sauce (without the flour) as the old recipe I couldn't find did and I used Olive oil. No tomatoes! Real Enchilada sauce never had tomatoes! Thank you again.

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LAURELP52

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jul. 29, 2007

Great! It really woke up my enchiladas.

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MACDODC

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Reviewed: Jun. 5, 2007

This sauce did not turn out well at all - it tasted more like chicken broth than enchilada sauce.

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Keiko B

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Reviewed: Jan. 29, 2007

This sauce was wonderful! I added a jalapeño and it really turned out great. I browned the flour and onions a little longer than the recipe said to, just until they turned a reddish-brown. I also didn’t add as much stock as was mentioned in the recipe. I read the reviews saying it was too runny so I added it a little bit at a time. This was really a great sauce. I was looking for something other than the canned sauce and this hit the spot. It wasn’t too spicy so if you’re looking for spice, add a jalapeno or two. Thanks!

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Bess

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Reviewed: Jan. 8, 2007

This is so good and fresh tasting. Used it with the McCormick and Schmick's lobster and sprimp recipe, was a hit!!

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nora

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Reviewed: Jan. 7, 2007

This is a pretty easy recipe, a little on the thin side, though. Also, I found that the toasting of the chiles in the oven was a bit time-consuming. Especially when the same effect can be produced by quickly pan searing the chiles. To do this, I usually cut the peppers in half, remove the seeds, then over medium high heat I fry each half about 10-15 seconds per side, while applying pressure with a spatula. Then, just continue the recipe as written.

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Kevin G.

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Reviewed: Jan. 3, 2007

Easy and pretty tasty.

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Queenbiaach

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Reviewed: Dec. 11, 2006

Boiling the Chile peppers as oppose to just letting them soak is what I usually do. After boiling, I just pop the whole thing (minus seeds & stem) in blender. I strain in a colinder afterwards. It is time consuming but it does keep it thick. I add garlic powder, onion and salt. While boiling the smell ifmakes you cough, you got yourself some HOT sauce!

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Jeanette

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Aug. 10, 2006

I tried this recipe at my aunts house and just had to have it this was an incredibly good flavorfull sauce. I have tried many and made many more to find the best and this is close to it.

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