Once you master this classic red enchilada sauce, you may never buy a canned sauce again. 4 guajillo chiles, cleaned, destemmed, deseeded and dry-roasted 2 pasilla chiles, cleaned, destemmed, deseeded ...

Using canned enchilada sauce isn't the worst shortcut you can take when making dinner this week, but red or green sauce from a can tends to have an acidic or metallic bite that can make the whole dish ...

With enchiladas, it’s all about the sauce. “The literal definition of enchilada means ‘in chile sauce,’ ” said San Antonio restaurateur Cappy Lawton. “And in Mexico there are probably well over 100 ...

Last year when Esther Dominguez Salinas was released from the hospital after she'd recovered enough from COVID-19, a friend brought her an aluminum container of enchiladas from El Norteño, a no-frills ...

Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up An occasional collection of bites. Have you eaten ...

Drama as JMPD officers arrest seven SAPS cops for kidnapping and extorting illegal miner Leaked Images: Secret Russian weapon revealed through cyberattack Scientists fear volcano that was ‘extinct’ ...

Once you master this classic red enchilada sauce, you may never buy a canned sauce again. Instructions: Soak the prepared guajillo and pasilla chiles in warm water until softened, but no more than 15 ...

In a medium sauce pan combine water and Chiles Guajillo or Cascabel. Bring to a boil, cover and simmer for about 15 minutes. Puree in a blender for about a minute. Pass the chile mixture through a ...

For Potato and Carrot Garnish: Boil diced carrots and potatoes in water until slightly soft, about 5 minutes. Drain well. Heat oil in sauté pan over medium-high heat, and add carrots and potatoes.