Isn’t is always better homemade?
I’ve always been wanting to try my hand at traditional Mexican and Tex-Mex food. So, today I gave it my best shot making my own sauces from scratch and making an enchilada feast!
First up is the enchilada sauce. You need to make this early in the day, as it needs to be at room temperature or cooler to dip your corn tortillas into (unless you want them to disintegrate before your eyes). I found the process extraordinarily simple though and just about anyone can do it!
I’m going to keep the proportions of ingredients a bit of a secret, as the bulk of this recipe comes from a restaurant, but the process is what fascinated me the most. [Read More]
