
Here are two accompaniments that I made recently (for different meals), that I really liked but they seemed really short for single posts. So, I bundled them up in one super-unrelated post!
The enchilada sauce I made for, uh, tostadas, which you can see in the title image. Does this make it tostada sauce? Anyway, it was very good. I thought it was a little spicy/harsh after the initial 15 minutes simmering time, so I added a pinch of sugar. I think that helped round it out. I also made the sauce about 5 hours before I needed it, which I think made the sauce perfect by the time I was ready to use it. I recommend doing that, or even making it overnight. It’s really great after the flavors have a chance to meld and stuff.
#1 Easy Enchilada Sauce
Adapted from a recipe by Emeril Lagasse
3 tbsp . . . → Read More: Two Completely Unrelated Sauce-Type Things













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