Preparing Ingredients to Make Red Sauce for Enchiladas

Video Transcript

"Hi guys! My name is J again and I'm talking to you guys on behalf of expertvillage.com, and I'm going to be showing you how to prepare your red enchilada sauce. Before you get started, what you want to do is you want to get a kind of a medium size skillet like this. Stick it on your burner. You kind of want to preheat your stove top. I stick it like on medium heat 5. On mine, I got a scale from 1 to 9. You want to do a 5. Just leave that preheated that way when you get all of your ingredients in there it's cooking right away. Whenever you start cutting your onion when you're preparing your red enchilada sauce, you want to cut I would say about half your sweet onion. Right down the middle just like that. You want to take your skin off. There's several layers of this skin. I would suggest going down as much as possible to take all this nasty stuff off. I got ourselves our onion. What I like to do is I like to score down one side. Then I like to go across like this that way when you slice down you can get yourself a lot of little pieces. What you're going to do is you're going to do the same thing with this side. Score down, cut across, you can do that twice and slice down. It's a lot easier for you to get little small pieces without having to go through so much trouble. Now with your garlic, what you want to do is take all that skin off of your garlic, peel off one, then you're going to peel off two. I'm going to use 3 cloves of garlic in my enchilada sauce. With the garlic you want to cut these up real thin that way you're not getting a big piece of garlic in your mouth. Since we're going to be simmering our garlic sauce for a while, these garlics are going to become really really sweet. What you want to do with each garlic is put it down, kind of give it a whack like that, take all the skin off to expose the inner part of your garlic. Put that down and do the same thing with your other two. Just give it a whack. Like I said, with you garlics you want to peel them up really really thin. You can either zest these with a zester or you can cut them yourself. Actually, what I'm going to do is get a zester, which is this, and I'm going to zest my garlic. That way it's really really thin consistency. When you're ready, when your pan is nice and hot, you want to get your extra virgin olive oil, come over to your an. You want to put about 2-3 teaspoons in there and let it kind of heat up for about 1 minute. That is it for preparing your red enchilada sauce."