Once you master this classic red enchilada sauce, you may never buy a canned sauce again. 4 guajillo chiles, cleaned, destemmed, deseeded and dry-roasted 2 pasilla chiles, cleaned, destemmed, deseeded ...
For Potato and Carrot Garnish: Boil diced carrots and potatoes in water until slightly soft, about 5 minutes. Drain well. Heat oil in sauté pan over medium-high heat, and add carrots and potatoes.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results