I rarely review something here, but wished to do it on this recipe. I read many reviews before making it. Here's what I did: 1) I used 2 T Mexican chili powder (from Santa Fe School of Cooking) -- not enough!! Next time I will add at least another 1 T more and perhaps a pinch of cayenne. This comes from someone who doesn't like a lot of heat. 2) I only used low-med heat for the oil, chili powder and flour. There's low risk to burn this at this heat level. 3) I doubled the recipe, but next time I would TRIPLE it. I had standard-sized tortillas and doubling the recipe wasn't enough. When doubling the recipe I did NOT add in water or broth, so it was nice & thick. I also used minced garlic and to use up some shallots, I sauteed 5 chopped-up shallots. I used an enchilada recipe from W-S. Hope some find this helpful.
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I rarely review something here, but wished to do it on this recipe. I read many reviews before...