Reviewed: May 7, 2012

I used this sauce to make beef enchiladas with Charley's Slow Cooker Mexican Style Meat, Kraft Mexican cheese blend and flour tortillas...it was delicious! My daughter's eyes got big and she said they tasted like the local Mexican restaurant. This sauce was so fresh and it definitely made the dish great. This recipe made more than needed for a 9x13 Pyrex so I will increase it by about a quarter next time and make two 9x13 dishes and freeze half. I could not find Ancho or Pasilla peppers at the grocery store so I decided on using Pablano and Jalapeno after studying the pepper use and hotness chart the store provided. It turned out to be more of a white or green sauce rather than red like the picture here on the website. I will definitely make this sauce again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny C.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Pinellas Park, Florida, USA

Reviewed: Mar. 11, 2012

This sauce made my enchiladas taste great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

princess_mel424

Reviewed: Dec. 18, 2011

I used green chilies instead of ancho and pasilla peppers. The taste is outstanding!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lorelei~

Reviewed: Oct. 19, 2011

We were curious about making our own enchilada sauce so we gave this a try. The chilies, like several reviewers said, were a royal pain even though I tried to 'steam' off the skins we still had to scrape the pulp. I also went to 3 different markets looking for the chilies- we're in an urban area with ethnic groceries and large "international" sections and good cross-section of produce in the regular markets but sadly no Latin grocery near us. I wound up getting New Mexico peppers instead of ancho/pasillas. Hubby bought a jar of sauce in case the recipe didn't work out; we followed the recipe, it smelled good and tasted OK but was lacking something. Added about 1/4 cup of the jar stuff and it immediately came together. We went on to make delicious enchiladas with my homemade refried beans. Will definitely try this again when we find the right peppers.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

redsavina

Reviewed: Aug. 5, 2011

I am giving this recipe a 5 star rating based solely on taste. The sauce is wonderful! Otherwise, it is a pain in the rear to make and very time consuming. Perhaps with more practice I can be satisfied with the time it takes to make this recipe. The results are worth it. I followed the recipe exactly as is except for one thing: I used a hand blender. Please save yourself the grief of blending in batches and risking getting burned by using a hand blender.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Sagemoon

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: St. George, Utah, USA

Reviewed: Jun. 15, 2011

Super eazy, super yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

seanharber

Reviewed: Apr. 26, 2011

This sauce was delicious! I only made a few minor changes, based on the ingredients I had on hand. I used about 10 Guajillo chilis and 5 of the smaller, hotter arbol for a rather pleasant afterburn. I also used Knorr tomato bouillon w/chicken flavor instead of the plain chicken broth. I used the sauce with shredded pheasant to make enchiladas and it was a spicy hit. Thanks for the excellent recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christin21

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Reviewed: Mar. 10, 2011

This sauce was absolutely PERFECT! The only thing I did differently was only used 2 cups broth instead of 3 and left out the onion because I just don't like onions. I had a hard time removing the skins so I just gave up and pureed them in with it and it was wonderful anyways. I loved the flavor it had and was really happy how it turned out. I was looking for something that more closely matched the authentic taste of my favorite Mexican restaurant and this was exactly what I had in mind, thanks for the recipe! (Also, mine ended up being a very dark red color, it sounds like there is quite a variety of what color others have turned out!)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

janeal

Cooking Level: Beginning

Living In: Woods Cross, Utah, USA

Reviewed: Jan. 8, 2011

I gave 4 stars because of the pulp prep on this. Like many other reviewers, I just seeded, removed stems, and toasted on comal before soaking. No problems with color. For bitterness, add a little sugar till its to your liking.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

1st Lady

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Ontario, California, USA

Reviewed: Nov. 15, 2010

USE THE WHOLE CHILE! I loved this sauce, but had to rate 4/5 because scraping the pulp out of a dried chile is absurd! Toast (I used a comal on the stovetop instead of the oven), reconstitute, and the just use whole. That's what I learned in cooking school in Mexico, that's how we make mole, pipian rojo, and lots of other authentic Mexican dishes, and it saves a ton of time and flavor. Well-toasted chiles aren't bitter. Great recipe! I recommend extra salt and lime wedges for serving.

Was this review helpful? [ YES ]
3 users found this review helpful