Citizens, a classic Mexican red enchilada sauce is beyond any doubt one of the most versatile condiments you can have in your fridge!
Despite the sad and divisive words coming out of the White House these days, it is important to remember the close historic ties between the United States and Mexico! Tex-Mex cuisine also makes wonderful use of this versatile condiment.
Don’t think this delicious chile sauce is limited to just enchiladas or Mexican cuisine – try dipping a grilled cheese into this and discover a new revelation on a classic!
It’s also great with scrambled eggs, chips, chicken, pork and pretty much any dish that benefits from a “pop” of well-rounded spicy heat!
My beloved wife is sensitive to gluten, and most enchilada sauce recipes use flour – mine doesn’t. It does call for lard, and I highly recommend using this delicious fat. Avocado oil is a more healthy choice, but is definitely less tasty.
The goal for obtaining the correct texture for this sauce is for it to be thick enough to coat the back of a spoon.
This sauce recipe is resolutely traditional and includes a hint of molé DNA through its use of a touch of Mexican chocolate. This will be the best enchilada sauce you will ever taste, , and it is resolutely traditional!
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