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Author Topic: Successful Experiment: Enchilada sauce dip.  (Read 5295 times)

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Offline Mr Mannn

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Successful Experiment: Enchilada sauce dip.
« on: March 28, 2013, 04:05:50 PM »
When I lived in Phoenix, I loved going to Mexican food restaurants.
One of the pleasures was using the free chips after my meals, and scooping up the enchilada sauce and cheese left over. Haven't had that taste for a few years.

So I went to the store, and bought a 10 oz can of Old El Paso enchilada sauce.
I put in in a bowl and added 8oz of sharp cheddar cheese. Nuke for 5 minutes, mix with a fork.
It mixes well.

The acid test. Dip a tortilla chip and scoop up the mixture...HEAVEN! I loved it!
ate the whole thing for lunch. Eat it while its still hot!

Not all of my experiments go well. This one was great success.
Too bad I'm not married. I need someone to occasionally cook for. Gotta share culinary success.
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Offline thundley4

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #1 on: March 28, 2013, 04:21:33 PM »
Throw a few chopped jalapeno's in there next time.
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Offline Dori

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #2 on: March 28, 2013, 04:28:48 PM »
Anyone have a good recipe for a red enchilada sauce?

I've tried to make it with a butter and flour roux, tomato sauce, water, cumin and chili powder, but it's missing something.


  
« Last Edit: March 28, 2013, 04:31:15 PM by Dori »
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Offline Mr Mannn

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #3 on: March 28, 2013, 04:48:33 PM »
Quote from: thundley4 on March 28, 2013, 04:21:33 PM
Throw a few chopped jalapeno's in there next time.
Hey, OK. Good idea.
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Offline Undies

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #4 on: March 28, 2013, 05:23:04 PM »
Quote from: Mr Mannn on March 28, 2013, 04:48:33 PM
Hey, OK. Good idea.

And some chopped onion. 
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Offline Mr Mannn

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #5 on: March 28, 2013, 08:58:32 PM »
Quote from: Undies on March 28, 2013, 05:23:04 PM
And some chopped onion. 
I can see that. Both chopped onion and jalapenos are on my plate at the restaurant.
Next experiment I'll actually slice and dice a bit.
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Offline Celtic Rose

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #6 on: March 29, 2013, 12:18:08 AM »
You need to add chickpeas and cucumber as well.  Also, you may want to substitute gorgonzola cheese for a really tangy flavor


/dummiemode

The left over sauce mixed with rice and beans is one of the best parts of a mexican meal  :cheersmate:
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Offline chitownchica

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #7 on: March 29, 2013, 01:38:01 AM »
Quote from: Celtic Rose on March 29, 2013, 12:18:08 AM
You need to add chickpeas and cucumber as well.  Also, you may want to substitute gorgonzola cheese for a really tangy flavor


/dummiemode

The left over sauce mixed with rice and beans is one of the best parts of a mexican meal  :cheersmate:

OMG - I thought you were serious at first. GAG!   :rotf:


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Offline chitownchica

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #8 on: March 29, 2013, 01:42:49 AM »
Quote from: Dori on March 28, 2013, 04:28:48 PM
Anyone have a good recipe for a red enchilada sauce?

I've tried to make it with a butter and flour roux, tomato sauce, water, cumin and chili powder, but it's missing something.


  

I have a good tex-mex cookbook with a red enchilada sauce recipe. I haven't tried it yet, but it looks good.  

I'm out of town, but will be back Tuesday afternoon.  Feel free to PM me next week if you'd like it. I can post it but will probably need a reminder  :).

ETA a pic of the cookbook.
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Offline RobJohnson

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #9 on: March 29, 2013, 03:03:26 AM »
Quote from: Celtic Rose on March 29, 2013, 12:18:08 AM
You need to add chickpeas and cucumber as well.  Also, you may want to substitute gorgonzola cheese for a really tangy flavor


/dummiemode



 :lol:

Throw in some carrots and free range eggs.
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Offline Wineslob

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #10 on: March 29, 2013, 09:39:11 AM »
I've done the same thing with this stuff. Came out great!



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Offline Karin

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #11 on: March 29, 2013, 03:57:03 PM »
Black beans, peas, brussels sprouts and quinoa!   :rofl:

Mr. Mannn, your experiment does sound good.  I like the Old El Paso enchilada sauce.  I see no reason to attempt to make it from scratch. 
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Offline RobJohnson

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #12 on: March 29, 2013, 04:33:28 PM »
I'm starting to get hungry for some Mexican.


Is that racist?


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Offline Mr Mannn

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #13 on: March 29, 2013, 07:17:10 PM »
Quote from: Celtic Rose on March 29, 2013, 12:18:08 AM

The left over sauce mixed with rice and beans is one of the best parts of a mexican meal  :cheersmate:
:cheersmate: Agreed! Man I need to hit a restaurant soon.
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Offline Undies

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #14 on: March 30, 2013, 03:26:19 PM »
Quote from: Mr Mannn on March 29, 2013, 07:17:10 PM
:cheersmate: Agreed! Man I need to hit a restaurant soon.

I did twice this week.  :p
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Offline RobJohnson

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #15 on: March 31, 2013, 12:30:54 AM »
Quote from: Undies on March 30, 2013, 03:26:19 PM
I did twice this week.  :p

Did you damage the car?
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Offline Wineslob

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #16 on: April 01, 2013, 12:29:39 PM »
Quote from: RobJohnson on March 29, 2013, 04:33:28 PM
I'm starting to get hungry for some Mexican.


Is that racist?





Yes, you should eat beans and lock yourself in a closet.
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“The national budget must be balanced. The public debt must be reduced; the arrogance of the authorities must be moderated and controlled. Payments to foreign governments must be reduced, if the nation doesn't want to go bankrupt. People must again learn to work, instead of living on public assistance.”

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"Practice random violence and senseless acts of brutality"

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Offline Dori

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #17 on: April 01, 2013, 12:50:35 PM »
Quote from: chitownchica on March 29, 2013, 01:42:49 AM
I have a good tex-mex cookbook with a red enchilada sauce recipe. I haven't tried it yet, but it looks good.  

I'm out of town, but will be back Tuesday afternoon.  Feel free to PM me next week if you'd like it. I can post it but will probably need a reminder  :).

ETA a pic of the cookbook.


Found this recipe of his on the internet.  He calls it "Chili Gravy"

Servings: 2 cups/1 pint
Prep Time: 30 minutes   Cook Time: 20 minutes   
Ingredients

1/4 cup lard (or vegetable oil)
 1/4 cup flour*
 1/2 tsp black pepper
 1 tsp salt
 1-1/2 tsp powdered garlic
 2 tsp ground cumin
 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
 2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
 2 cups chicken broth (water or vegetable broth)
http://chickensintheroad.com/farm-bell-recipes/chili-gravy/

I used tomato sauce, but this calls for chicken broth.

My parents used to order their chili powder from a guy in Kansas, (I think).  It had the best flavor/aroma and wasn't too hot.  I would love a good recipe for making my own.  My mom also made a really good Tex-Mex spaghetti sauce. I'm sure it was that chili powder that gave it all the flavor.
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Offline chitownchica

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #18 on: April 01, 2013, 03:51:23 PM »
Quote from: Dori on April 01, 2013, 12:50:35 PM
Found this recipe of his on the internet.  He calls it "Chili Gravy"


I'd love to know how it turns out. I bought that book at DFW airport and haven't tried anything yet.  It sounds good.

Also, if you think of the chili powder brand, please let us know.
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Offline Dori

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Re: Successful Experiment: Enchilada sauce dip.
« Reply #19 on: April 01, 2013, 04:54:48 PM »
Quote from: chitownchica on April 01, 2013, 03:51:23 PM


Also, if you think of the chili powder brand, please let us know.

It was years ago.  I've looked and looked for it, but no luck and have yet to find anything comparable commercially.  I believe it was a private blend, as it was mail ordered.

One thing I do remember is that it was a very dark brown, not the redish color like a lot of the ones you find in stores today. 




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