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I'm asking not telling.
which I can't find online and I don't see why I should help you anyway.
this one is a white enchilda sauce but fuck me it's great, tinned tomatillos are fine or I've had great results just blending in some pickled jalepenos instead:
trad texan chili gravy for enchiladas is really good but is a bit harsher/dryer than what we're used to, the huge amount of cheese balances it though:
this is good for straightforward red sauces without needing the canned fire-roasted tomoatos and chillis you get in the US:
if not now, have a bash when the weather's really turned. triple-cast-iron Catstro guaranteed.