Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make the enchilada sauce from Monterrey Mexican Restaurant or La Carr-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the enchilada sauce from Monterrey Mexican Restaurant or La Carr),it will help you,my kids.
I have tried so hard to find the reciepe for the enchilada sauce from either of these 2 restaurants and have come up short. The kinds I have tried in the store seem to have onions and other items visible, but I don't notice them when I order at the restaurant.
Answer:
Did the sauce have seeds floating in it? If not...
Most brownish, smooth, smoky sauces are made with dried chiles. For example, ancho, guajillo or chipotle (careful, this one is very spicy because it is the result of drying jalapenios). You can find these at any latin/mexican market.
A very basic sauce:
-Clean the chiles to remove the stems and seeds. Normally I use a mix of anchos and guajillos.
-Soak the dry chiles in very hot water until softened (at least 10 minutes). Discard water as it is bitter.
-Put them in the blender with stock, garlic, salt. Some people tomatoes (peeled and seeded) and maybe other ingredients? I keep it simple.
-Blend until smooth.
-Heat oil on a pan and "fry" the salsa for a few minutes. Check if it needs salt and serve....
If you are making chicken enchiladas, boil your chicken with water, onions, cilantro, garlic. Once the chicken is cooked, use this water for the sauce.
Good luck...
can u describe the sauce a little better...was it brown, red, green...i have some recipes!
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Kitty said: Yes.How do you make the enchilada sauce from Monterrey Mexican Restaurant or La Carr-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make the enchilada sauce from Monterrey Mexican Restaurant or La Carr),it will help you,my kids.
I have tried so hard to find the reciepe for the enchilada sauce from either of these 2 restaurants and have come up short. The kinds I have tried in the store seem to have onions and other items visible, but I don't notice them when I order at the restaurant.
Answer:
Did the sauce have seeds floating in it? If not...
Most brownish, smooth, smoky sauces are made with dried chiles. For example, ancho, guajillo or chipotle (careful, this one is very spicy because it is the result of drying jalapenios). You can find these at any latin/mexican market.
A very basic sauce:
-Clean the chiles to remove the stems and seeds. Normally I use a mix of anchos and guajillos.
-Soak the dry chiles in very hot water until softened (at least 10 minutes). Discard water as it is bitter.
-Put them in the blender with stock, garlic, salt. Some people tomatoes (peeled and seeded) and maybe other ingredients? I keep it simple.
-Blend until smooth.
-Heat oil on a pan and "fry" the salsa for a few minutes. Check if it needs salt and serve....
If you are making chicken enchiladas, boil your chicken with water, onions, cilantro, garlic. Once the chicken is cooked, use this water for the sauce.
Good luck...
can u describe the sauce a little better...was it brown, red, green...i have some recipes!
correctness,It's Non-profit and only for informational purposes.
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