Whenever I ate enchiladas growing up — which means whenever my mom decided to make them, around once a year — we used canned sauce.
It was completely fine. I had no problems.
When it finally occurred to me as an adult that one could make homemade sauce (and that it would perhaps be better to make one’s own sauce if you were living in Mexico), I had no desire to. That would take like two days of roasting and grinding and stewing, right?
Wrong.
I had an epiphany a few days ago that changed my whole enchilada outlook: it’s possible to make a really good sauce — eons above of the canned stuff — in about 30 minutes.
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