Article: RECIPE CONNECTION: A no-nonsense recipe for enchilada sauce

When I first started making homemade Mexican dishes, enchiladas were high on the list of required eating. There was only one drawback to the tomato-based enchilada sauce found in the can that most recipes called for. I thought the product tasted "tinny" and didn't care for it.

I was always on the search for the perfect from-scratch sauce recipe, but in the ones I did find, the ingredients and directions were often a mile long.

I once attended a cooking class that featured an enchilada sauce, but it was prepared in the style of Indian cuisine and was too spicy. (The instructor had to send out for sour cream to calm the tongues.) Plus her liquids took all day to cook down.

So I substituted ...

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