Reviewed: Nov. 9, 2009

I followed the directions exactly and this turned out really good. I would recommend adding crushed red pepper before blending to add some heat to this as its very mild.

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Shawnr

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Reviewed: Oct. 15, 2009

Be very careful with those chiles. I had to roast 12 in order to get the six I needed. I had to substitute a different kind of dried chile, beef bouillon and water for the beef broth, and I only added 1 teaspoon of salt. I don't like most red sauce because it's too salty. I used the sauce to make Spinach Enchiladas on this site. They were fabulous.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Oct. 5, 2009

I screwed it up. I totally burnt the peppers while toasting them. HAHAHA. Watch the time!!!! Wah. No more peppers on hand, but I really wanted the sauce so I just used a whole bunch of chili powder and a itty bit of paprika for a smoky flavor. I'm still giving it five stars. I can tell this recipe is awesome by the ingredients. The only thing I was going to omit was the oregano because I didn't want even the slightest reminder of spaghetti sauce flavor but that's a matter of personal taste. I soooo wish I didn't burn the anchos. My adjusted sauce was OK: the chilis would have brought the sauce to perfection! So thanks for putting me on the right track. Next time!

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Reviewer:

otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 7, 2009

This was awesome! I followed the recipe exactly and it came out delicious. I used it with butternut squash enchiladas, and my boyfriend - who hates squash - devoured them. Thanks for sharing!

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HollyRoger

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Reviewed: Sep. 2, 2009

I LOVED this sauce...and I am Picky about my enchiladas (tend to prefer traditional sauce). I couldn't find Ancho Chiles dried, so substituted dried California chiles. I burned black the first batch, so put fewer in than called for (only 4). I also added more tomato paste (my can was bigger). My hubby said it was tangy (prob the extra paste) but liked it with sour creme on top. At first I thought Oh-boy a whole hour to soak! But, the time flew by as I was making the enchiladas, and the sauce was really quite easy. Thanks so much!!!

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Naomi

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Reviewed: Sep. 2, 2009

I tried the recipe as is and it was good, but very time consuming. I decided to boil the chilies with a couple of jalapeños for about 25-30 mins. Strained only the ancho chilies. Then moved on to step 3. Included the jalapeños and left out the tomato paste and did not add the broth until it was in the sauce pan. I also used 1/2 a knorr caldo de pollo bullion cube with a cup of the water I used to boil the chilies. Slowly added that to the sauce to make sure it did not come out too watery. I only used about 1/2 of the broth. This saved a lot of time and still came out very tasty.

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cyndila

Cooking Level: Beginning

Living In: Dallas, Texas, USA

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Reviewed: Jul. 18, 2009

This is so delicious, I would give it 10 stars if I could. Thank you soooo much for posting this!!! This is 1000% better than the canned stuff!!!

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2843cynthia

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Reviewed: Jun. 6, 2009

This sauce is easily the best I ever made. I'm a Texan who unfortunately lives out of state and I CRAVE a real enchilada sauce- well this is it. It's as good or better than any I ever had in Texas. The description is accurate: smoky and savory... and I might add DELICIOUS!!!!!

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