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The Best Red Enchilada Sauce
April 08, 2011

This is the BEST sauce we have tasted. My husband is half Mexican American and grew up eating authentic cuisine and he just raved. He is still raving this morning. I toasted my chilies in a dry cast iron skillet til they began smoking and slightly puffed. After cooling, I deseeded them and soaked them in simmering broth about 30 min. Then continued with the recipe. I only added salt at the end because broth contained salt. Served this with a side of corn with jalapenos, also from this site. That one is also 5 stars!! Thanks Christine. I have waited a long time for a recipe like this.

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