On 9/9/2015 1:36 PM, sf wrote:
> On Wed, 9 Sep 2015 12:30:25 -0600, Shalako > wrote:
>
>> Widely praised for the best red enchiladas in the City Different, the
>> Shed deservedly caught the attention of the foodies at Serious Eats:
>>
>> http://www.seriouseats.com/2010/01/t...ew-mexico.html
>>
>
> I made my own chile sauce (way too much in terms of volume). It's a
> little too hot (spicy) on it's own, but perfect when turned into
> enchilada sauce. After you've made your own, there's no going back to
> the can - even a good brand.

So very true.

I tend to mix and match my dried red chiles, but Hatch red chile ristras
are always hanging in the kitchen along with garlic ristras.

Sometimes the addition of a chipotle or two seems right when that smokey
background is sought, but mostly I'll toss in Guajillos.

And always the Mexican oregano.

For canned if I'm in a total hurry the Herdez brand is adequate.