Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
Amazing flavor. Authentic smokey flavor. Used honey to balance the bitterness the skins left and used guajillo and Padilla peppers. Took 35 min and was well worth it.
I liked this one better than the other one I tried forRed Enchilada Sauce on this website....more depth of flavor. I was lazy and just put everything in the crockpot to simmer while I was at wo...
Love the authenticity. I used what I had and omitted what I didn't and it was still fantastic. A keeper.
I loved the smokey, authentic flavor, but I had to play with it to get it to be really great. In the future I'll use my homemade chicken stock instead of water. (I actually cooked it down and ...
Prepared this in a NO salt method. Very good sauce. As mentioned by another review, I used honey to balance the bitter. Wasn't sure initially as to me enchilada sauce doesn't have a great tas...
Truly authentic, I added some chicken broth to make enchiladas. I didn't use chili arbol, instead I used chipotle chilis that my husband made last summer. It's a great sauce!!