Mexican cuisine is known for its rich and spicy dishes that satisfy the taste buds, but it is also known f… More
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Ingredients Needed To Make Red Sauce for Enchiladas
Choosing Enchilada Ingredients
Preparing Ingredients to Make Red Sauce for Enchiladas
Preparing Red Sauce For Enchiladas
Preparing Chicken To Make Enchiladas
Cooking Chicken for Enchiladas: Part 1
Cooking Chicken for Enchiladas: Part 2
Preparing Beef For Enchiladas
Cooking Beef for Enchiladas: Part 1
Cooking Beef for Enchiladas: Part 2
Preparing Vegetables For Enchiladas
Sauteing Vegetables For Enchiladas
Reducing Sauce For Enchiladas
Preparing Cheese For Enchiladas
Preparing To Roll Enchiladas
Cutting Chicken For Enchiladas
Rolling Chicken Enchiladas
Rolling Beef Enchiladas
Rolling Vegetable Enchiladas
Layering Enchilada
Cooking Enchiladas
Making Creamy Enchilada Sauce
Garnishing An Enchilada Plate
Plating Vegetable Enchiladas
Plating Beef & Chicken Enchiladas
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Summary: How to make a creamy sauce for enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video.
J. Costilla is an emerging chef in San Antonio, Tx. He hopes to open an ethnic cafe one day. He is also a commercial photographer. His love for food has him shooting for restaurants in...read more
"Hi guys! My name is J and I'm talking to you on behalf of expertvillage.com, and we are making red enchiladas. I'm going to make a creamy sauce for the enchiladas. What you want to do is you want to get your processor. Right here I got about half of sour cream, half of a thing, so it's about 4 ounces of sour cream. I have at room temperature, that way it's nice and applicable and not so thick. I've got an avocado. With the avocado, what you want to do is go around it like that, spin it around, and you've got yourself a beautiful avocado. Make some slices. You want to use one-half of an avocado. You want to use one half of a sliced jalapeno. This is going to create a lot of heat because I left those seeds in there. The reason why I left want those seeds in there is because this sauce is where my heat is going to come from in my enchiladas. If you noticed, in my sauce I didn't put any spice as far as cayenne pepper, habanero powder. I didn't put any of that. The enchiladas themselves are not spicy. This sauce is going to give it a little spice at the very end; it's going to taste good. You want to season this sour cream, jalapeno, and avocado mixture with salt. You want to get some fresh ground black pepper in there. A little bit of garlic powder. What I'm going to do is I'm going to stick on the cap, but I'm actually going to get a lime too. You want to get your lime and you want to just kind of roll it so it gets nice and juicy. Cut it in half. What I suggest doing is with this extra avocado slice, put a little bit of lime on there that way it doesn't turn brown. While this is on liquefy, what I'm going to do is I'm going to juice the lemon in it. Now, I said juice the lemon earlier. I'm sorry about that. It's a lime. So I juiced the lime in there and I have it on liquefy. So now, you can see we got a nice creamy consistency in here. You see that how it's so creamy. What I'm going to do is I'm going to stick this in a squeeze bottle in a little bit. I'm going to be able to squeeze that on to the enchiladas and make a beautiful presentation. That is it. "
eHow Article: Making Creamy Enchilada Sauce
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Comments
mirfak said
on 8/2/2008 Great job, J! You were careful to detail your process. I like the relaxed, friendly presentation. Enchiladas are a great food to experiment with. Your recipes should be quite tasty. Good luck with your restaurant vision! We're in Houston now, but are moving to C. Lake & have friends in S.A.