I’ve loved Mexican food for a long, long time. The flavors are so in line with what I crave– bright cilantro, smokey heat, the rich spiciness from chili powder. Tomatoes. Onion. Black beans. Lime. Tequila. Margaritas and sangria. Yum.
For the longest time I was baffled by enchilada sauce– I always thought it would be difficult to make. When we moved to a small town and my only option was Old El Paso– complete with added color and hydrolyzed soy/corn protein– I hopped on the interwebs to search out a clean recipe. You know what I discovered? It’s actually really easy to make! Almost as easy as opening a can. read more