Enchiladas Santa Rosa
Submitted by CindyBetonte

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
1/2 cup orange juice
2 Tbs Balsamic vinegar
3 Tbs Brown Sugar
2 clove garlic, pressed
2 cans (20 oz) prepared Enchilada sauce


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
shredded cabbage, frijoles black beans, guacamole and salsa.

(*Simmer longer for more flavor)


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