This article emphasizes the importance of homemade enchilada sauce in Mexican cuisine, highlighting its ease of preparation, often achievable in just 10 minutes. It discusses how to remedy overly thick sauces without sacrificing flavor, advising against the use of water. Instead, it suggests utilizing chicken stock or reserved soaking liquid from peppers. The piece also recommends alternatives like tomato sauce or roasted tomatillo liquid for green enchilada sauce. For sauce that becomes too thin, it suggests simmering to reduce or adding suitable thickeners.
"Making delicious enchilada sauce is relatively easy, and it can be ready in as little as 10 minutes."
"While water usually works fine for thinning out sauces, in this case, it might dilute all of the flavor you've built."
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