Two weeks ago I discovered Rosarita Enchilada Sauce (red)

K

karennoca

Well-known member
It is so good, perfect thickness too. I usually make my own or use Hatch. Hatch does not compare to this brand. I made an enchilada casserole this morning using leftover roasted chicken, cheese, and freshly blackened Hatch Chili Peppers. I still have some from last year in the freezer, but saw them in Safeway last week and had to buy a few of those beautiful babies. I could not stop dipping the spoon into the red sauce. For me, it is absolutely perfect.

Anyone else use it?

 
Ha, I just made chicken enchiladas this morning using the last

of a chicken I roasted Sat. I used some diced hatch and a green enchilada sauce. I topped them with a drizzle of Mexican Crema and cheese. Delicious! I have used the Rosarita refried beans but haven't noticed the enchilada sauce. I'll keep an eye out for it.

 
Amazon reviews?

I got excited when I read your review, so went on Amazon to see if I could order some. Wow. The reviews were horrible. What do you think happened? Bitter, watery, vinegary, overly spicy were some of the descriptions.

 
I think it depends on what you are used to eating. I love the flavor of Lawry's Enchilada Spice

packet in red sauce of enchiladas, because that is what I grew up eating.

I've found Rosarita products to be good, though I have not tried the red sauce.

 
I like to make my own, but do not like to use tomato product in it. . .

My totally from scratch recipe uses dried Guajillo and Pasilla chiles, garlic, salt and water or broth and olive oil. My cheater recipe from scratch uses ground dried California, New Mexico or Pasilla chiles, broth, garlic powder, a little flour to thicken and again olive oil. No tomatoes, unless I am making an especially mild batch of sauce. I mean it is en chilada, (in chile) sauce and I like the chile flavor.

I find sometimes that the above turn out bitter, so I end up blending in more olive oil, just until the bitter disappears. If your sauce is bitter, DON'T add sugar to counteract it, use blender-mixed-in oil. Nothing worse than sweet enchilada sauce! smileys/smile.gif

 
I've used it since forever, whenever mom didn't make her own that is.

The one recipe I didn't get from mom I really wanted was her enchilada sauce recipe.

 
REC: EARLY TEXAS (POOR BOY) ENCHILADA SAUCE (no tomato product)

This is our favorite. It took me a long time to find one like a restaurant in San Diego made. There is no tomato product in it at all. Which is how I like mine. It should turn out like a rust colored gravy, more or less. I adjust the flavorings a little to my own taste. I love this stuff!
I don't remember it making 12 cups, but that's just me.

* Exported from MasterCook *

EARLY TEXAS (POOR BOY) ENCHILADA SAUCE

Recipe By :Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Enchiladas Formulating Recipes
Sauces

Amount Measure Ingredient -- Preparation Method

1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth

In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference. Makes about 12 cups.

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The one Curious linked to above has been my go-to for quite a while. Rice flour

would be fine to substitute.

 
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