Enchiladas Santa Rosa
Cindy writes: "This is the closest I have come to imitating the Enchilada sauce of our favorite mexican restaurant in Santa Rosa, California!"
1 brick (3.5 oz) Achiote paste
Mix the Achiote paste with the orange juice, vinegar and brown sugar. Cook over low heat, stirring, until the mixture forms a smooth paste. Add pressed garlic and Enchilada sauce. Simmer approximately 40 minutes*.
Mix a small amount of sauce with cooked shredded meat (chicken, pork, beef) to coat meat.
Dip tortillas into sauce, then roll a spoon full of meat in the tortilla, spoon with more sauce.
Sprinkle with Mexican cheese and serve with
(*Simmer longer for more flavor)