I’ve tried modifying canned enchilada sauce, and I don’t like the taste much. I’ve read recipes for enchilada sauce, and I think they’re all way too spicy for my “acid-reflux having, Wisconsin born & raised by ulcer having parent” – self. I love tomatoes, and even too much tomato bothers me sometimes. Yet, I still enjoy food like enchiladas, and most everything else that bothers a GERD stomach. Anyway. Onto the enchiladas and totally non-authentic enchilada sauce I made.
6 oz tomato paste + 10-12 oz water
1/2 c. Beef broth
1 & 1/2 tsp Penzey’s Pico Fruita seasoning
1 tsp Penzey’s taco seasoning
1/2 tsp white pepper
1/4 tsp cracked black pepper
1 & 1/2 tsp Himalayan pink salt (approximately)
1 tsp San Antonio chili powder
1 tsp cumin
2 slices of sweet onion
1/4 c. Honey
1 lb 90% lean ground turkey
1 lg sweet onion in food processor with 5 cloves of garlic (**saving most of this for soup tomorrow**). Add 3 + tbsp onion & garlic puree to ground turkey.
Sprinkle taco seasoning, black pepper, & pink himalayan salt & stir into ground turkey.
After ground turkey cooks, put into food processor for a bit.
As I mentioned in a previous enchilada blog, I like to layer enchiladas like lasagna. It’s so much simpler, and it tastes just the same.
This time I use sliced medium cheddar for my enchiladas. Alternating corn tortillas, enchilada sauce, ground turkey, & sliced cheddar.
I still need to work on my food presentation skills LOL. You can kind of see my dogs in the background on the balcony here.
I also made a pina colada using: canned pineapple, So Delicious coconut milk, & spiced rum.