Mad Creations Best Ever Enchilada Sauce is great to use with any variation of enchiladas. It is so easy and you can keep the sauce in the fridge or freezer for further use.
I haven’t yet tried but I think this would make a fabulous buffalo chicken dip. I am so keen to try a recipe, that I will have to give it a go this week. I have suggested that the Greek Chicken Gyros be served with this sauce. The flavour combinations do work so well together. Also you could easy melt in cheese or cream cheese and have a great queso with some fresh coriander, that would be so perfect.
I hope you love the recipe.
Have you connected with us yet?
Join us on Facebook
Follow us on Instagram
Follow along on Pinterest
Or buy the books at Shopify
Awesome flavour and so versatile.
- 30 g butter
- 1 tsp oregano
- 5 g onion powder
- 5 g garlic powder
- 2 guajillo dried chillies
- 1/2 tsp xanthan gum
- 400 g tomatoes diced, fresh or tinned
- 2 tbsp vegetable stock paste
- 1 cup water
Add butter to mixer
Cook 2.5 minutes / 100℃ / speed 0.5
Cook 2 minutes / 100℃ / speed 0.5
Add guajillos, garlic powder, onion powder, tomatoes to mixer
Blend 30 seconds / speed 9.5
Add stock, and water and cook 7 minutes / 100℃ / speed 0.5
Store in sterilised jar
Melt butter over medium heat, add xanthan and cook for 1 minute
Grind or blend guajillo, add to roux along with rest of the ingredients
Cook until a beautiful consistency, use stick blender to puree at the end
This is such a delicious sauce that can truly make a meal a wow meal.
This recipe is suitable to make in double or triple batches and keep frozen.