Darlene’s Chicken Enchilada Recipe didn’t come easy. Darlene has been making “from scratch” Enchiladas for as long as I can remember. She doesn’t measure, just uses experience and good judgement. They are alway delicious.
This recipe was developed by Darlene Myer and I to try to replicate true Mexican flavor in an authentically made enchilada sauce. – Jughandle
Salsa is the starter at any Mexican restaurant. Sit down get chips and salsa. This recipe is a very good reproduction of the typical restaurant experience.
This recipe comes from Rick Bayless’s book, Mexico One Plate At A Time. by far the best recipe book on authentic Mexican cooking I’ve ever found. – Jughandle
Pico de gallo is a familiar table staple at all meals in Mexico. Made from chopped tomato, onion, cilantro, serrano peppers (jalapeños or habaneros are used as alternatives), salt, and lime juice. Other ingredients, such as shrimp, or avocado, are also sometimes added. Everything tastes better with Pico de gallo on it.