Hi everyone! CC here, and welcome to the cooking “best of” recipe section of the site. … DC has so much to offer. Great sites, great culture, great food. But as a native Houstonian, the one thing I miss the most is good Tex-Mex. Don’t get me wrong, there are some great Latin American spots in the DMV area, but nothing compares to chili-gravy enchiladas, chili con-queso puffs, crispy tacos, and of course combo platters (oh how I miss combo platters!)
After years of hoping the next “Tex-Mex” restaurant would feel like home, I finally decided to try to make it at home. After a few years of trying out receipts, the one thing I still struggled with was enchilada sauce. Trying to find that right balance between chili gravy and the enchilada sauce that Houstonians grew up with, was difficult. Most recipes are more based out of San Antonio, with Houston taking a backseat. On my search, I finally came across a sauce recipe that hit close to home
Hyperlink: (The Stay At Home Chef ) https://thestayathomechef.com/homemade-beef-enchiladas/
This is a great starter base for your enchilada sauce and isn’t just for beef enchiladas. Go ahead and use it for cheese, chicken, turkey, really whatever strikes you. If you don’t have vegetable broth, chicken or beef will do. It may seem like a lot of chili powder, but it isn’t. A higher quality powder will help cut that chili taste. I like to simmer the sauce a little longer than required, about 5-8 minutes, to thicken it a little more. Coat the bottom of your pan with some of the sauce. always, and I mean always, use corn tortillas. Nothing can ruin an enchilada like soggy flour tortillas.…Serve a big batch or make your own Tex-Mex Combo Platter like I did!
Now if I can only figure out how to make that chili con queso puff, the plate would be complete!
Share your best enchilada recipe below…..
