I am Mexican and I think you did a GREAT job 👍🏼👍🏼 we make authentic Mexican enchiladas and we do the steps and process exactly as you did for this enchilada sauce! We add a few chiles de arbol for a little extra heat 🔥. I love mine with queso fresco and a little onion, hope you can try them like that one day! Thank you for recipes! P.S. I have been making your sweet corn bread and it is a must at our family functions!!!
Hi Carolyn. I know how to make it the other way, using chili powder etc, but I tried your way tonight, followed exact your instructions and it turned out amazing. I love the rich deep red color and it's delicious. Thank you!
greetings from Tennessee!!!! i promise you, everytime I get on youtube looking for a recipe, your channel pops up! you are helping me through culinary school and at my job. thank you for explaining every step and helping me sooo much Ms Carolyn.
I give you props!!! You do it more authentic then those “authentic restaurants” in my at area (so sad). This is absolutely how I make mine!! So worth all the steps. I always make a double batch and freeze the extra.
I ;am not mexican but I LOOOOVVEE mexican food. The store sauce my family did not like. But they wanted enchiladas so badly that I learned how to make them authentic. Great video. Any body who makes these will not regret it. Top with Cheese and olive and place in the oven. When done top with cut cilantro and serve sour cream on the side. Yummy, Yummy!
so refreshing to see you cook food that 1.) turns out food you can really eat! 2.) you dont curse and scream thru the whole video! These enchiladas turned out wonderful for me. I used your recipe, just the way you said in the video and they were wonderful! I have made them for years, using chili powder, seasonings and water for my sauce and it was good. But not nearly as good as your sauce. Thank you! So glad I found you sweetheart! Keep up the good work.
Sis, I had to watch it twice. I'm VERY IMPRESSED with you!!! I'm Mexican Native and you really did a beautiful job. This is how we do it ✊🏾🥰🕎🙏🏽🌹 Peace n Blessings
All grandmas/Abuelitas have extra steps/ingredients that are secret. Hehe. My grandmother took several secrets where we have a "base recipe" but the secret ingredients list is gone. With my daughter I don't keep secrets, I want her to know. But each person is different.
@@Labradorite_Honu Just saying, the "Secret" recipes or ingredients that people don't share? Well eventually they won't get past on. So what's the point?
Raul Hodge the point in her case-our families case was to keep us trying to figure out what it was and how much. It keeps the recipe an alive dynamic process rather than some dusty sad forgotten moth-eaten thing. It allows the recipe to evolve too. And then too each generation leaves its signature.
that's what I wanted to see! absolutely perfect ingredients and instructions! Thank you so much for making the real thing. I had been doing most of what you do, but I wasn't "frying" the sauce once I had strained it. and great tip about letting the flavors marry for a day or so before making the enchiladas. also, I loved the way you crushed the oregano in your palm before adding to pot. finally, so grateful you didn't use anything canned and especially that you didn't add tomato to the sauce. Thank you you again for this perfect sauce. I recently bought some red chilies from hatch, new mexico. I got the super spicy reds. it was a really *good* sauce, but now that I've seen your extra steps, I'm thinking my next batch is going to make a *great* sauce. blessings!
FINALLY!!! A REAL COOK and not someone trying to be a celebrity or entertainer! THANK you, dear Carolyn, for the EXCELLENT recipe, your professional manner, getting right to the COOKING, not trying to be cute, or generate some new viral "catch phrase" and for NOT sidetracking us with idle chatter!! THAT's what I came for and you delivered! BOOM!
Best damn instructional video I have watched in a long time! It takes a couple of attempts to become familiar with using dried chiles but so worth it! May I add that chiles vary in heat so best to hold off on adding a hot chile like arbol until you taste first. I've had dried guajillos that were very hot and another time had them to be almost mild. Beautiful color on your sauce Carolyn you can come and cook in my kitchen anytime!
Very authentic. Now that’s how you make enchiladas. Just they way I make my chile. I sometimes add Chile pasilla for a very small kick. You got my vote! And thank you for keeping the tradition and authenticity in our recipes. You make us proud!
Carolyn, this sauce has changed my life. It may seem trivial, but I can't believe I am over sixty and just learned that enchilada sauce is just chilis, garlic, and water with just a couple of additions. There are so many ersatz recipes on RUclips, but this just blows them all away. How did you learn this recipe? You are great!
I love how professional & efficient you are with everything. You are a breathe of fresh air. I feel some ppl on youtube are so hyper and annoying. You are not 1 of them!👏
I like your style, the no non- sense one and of all the enchilada clips that I've seen, yours seems the most authentic. my hunch was validated by the comments that I've read here. You got a new subscriber in me.
I couldn't agree with you more. I've been looking for one on the web and this is the one that I finally settled on. I'd found some recipes that used flour, tomato sauce and a number of other dried flavorings but I knew there had to be something better out there.
I agree, the only thing I would drop is the cummin... I don't understand why it is even added to Mexican rice! Everything else looks delicious... And I bet the aroma must be amazing too!
I am a fan of the flavor of cumin and sometimes add to things that wouldn't normally have it. I've never made Mexican rice at home primarily because I haven't found a recipe that looks good and uses whole Food instead of shortcuts. Any recommendations on a recipe source?
Carolyn. I never seen how enchilada sauce was made. This is a process it well worth it. Watching your videos, I like on how you explain everything so well and very carefully. Amazing recipe! 😊
Love it! great job on the sauce, I use this similar recipe for other mexican dishes like menudo, pozole, tamales. ect...like you said it's very good to make extra and freeze it!!:)
Hi, I am also Mexican and I know that you did a superb job at making Enchilada Sauce! I absolutely loved it. You explain so calmly and well all the required steps. Thank you and God Bless!
Sis...Thank You!!! I specifically purchased the dried peppers to make an Authentic Sauce. I keep clicking on these 'so-called' authentic sauces using 'chili power.' I love preparing foods from all over the world. I am not certain why other videos are using quick -fix methods. I am going to follow YOUR recipe and let you know how it turns out. Much Love.
Best enchilada sauce recipe ever!!! I’m never using another recipe. I have to admit that I skipped a couple of things and it’s still amazing!! Thank you!!
The perfect instructional video- clear, detailed while still being succinct, and very easy to follow. Thank you so much! I can’t wait to try this recipe! 💗
Tried this and liked it. Second time I used homemade chicken broth instead of water and loved the added dimension (though most likely not authentic). Thanks
There is nothing like a rich, earthy, enchilada sauce made from boiling the chiles. There is no substitute. The flavor is amazing. Now, time to follow along and see how it turns out, but you hit everything necessary to make an amazing enchilada sauce. Love the color.
I'm from Arizona and I recently moved to Canada and the one Mexican food place here NO JOKE puts marinara sauce on their enchiladas.... don't get me wrong, when I'm CRAVING enchiladas, it's fine, it doesn't taste bad, just not like it's suppose to. But man - this looks so amazing! Great job girl!
Wonderful! Looks so good. It's more work to make your own enchilada sauce but so worth it. I usually use New Mexico chile to make enchilada sauce because that's what my mom used; she was born in New Mexico. I think you are ready to make tamales if you haven't already!!
Love cooking with you Carolyn. You're very informative and articulate. You might want to update the Grand Diamond site. The ingredients list calls for garlic, but the directions don't mention using it.
Thank you for the recipe. I watch 7 videos prior and they called for items I didn't want to use.... my sister is gluten sensitive and most of my friends are vegan and they all called for animal stock and flour... going to try this method over the weekend.. thank yiu!!
Great job! my aunt is Mexican and this is exactly how she taught me. I've seen other videos that people will use a tomato sauce and chili powder. not right! This can also be used for red pork tamales. Slow cook or use the presure cooker the pork (my favorite way) and shred up the pork and add sauce then wrap in the mass and corn husks.
This is the best enchilada recipe i added 1 cup of water instead of cooking liquid wen frying the sauce as well as chicken bullion paprika seasoning salt and a few more pinches of regular salt an cumin to cool down the spice cuz it was initially too spicy for me but with those additions it came out beautifully best enchilada sauce recipe ever very authentic and no tomatoes so happy thx for this recipe girl
Hi Carolyn, You inspired me I just made your enchilada sauce and you were right about making this is a two-day process. In my version, I did the peppers & slow-cooked chicken on day one then made the sauce and the finished enchiladas on days two. I found the sauce was indeed improved with a long simmer, plenty of the spice blend and tomato paste. I also used Queso Fresco cheese, turned out really well my husband gave it the thumbs up. I've got a couple containers of sauce in the freezer for more meals.
Super simple recipe and easy to follow thank you! Quick and to the point, with info needed been looking for a few days for a recipe to use and I think I found it ;) thank you for the video and sharing ❤👩🍳
Oh my goodness, this is a very tasty recipe! I just finished making it and it's my new favorite enchilada sauce. I was never satisfied with other enchilada sauce recipes I've tried in the past. Your's is just a little different than some others, but the taste is so much better. It's pretty darn easy too. for me as soon as I see an ingredient like flour or tomato sauce I just skip it and don't even bother. Given that your's had the right ingredients I thought I'd try. I look forward to trying some of your other recipes soon. Thank you very much for sharing this recipe.
I have to try this recipe! Different than any I have seen, or tried, so far. It looks so good, and sounds good. Is it very hot or just medium hot? I have another recipe for an Enchilada sauce, from a Mexican friend that uses Smoked Paprika, Chili Powder, Cumin, Black Pepper, Red Pepper Flakes, Cilantro, Bacon Grease , Butter, Flour, Beef Bouillon, & Water That recipe makes a great sauce too. But I have to try your sauce!
I am Mexican and I think you did a GREAT job 👍🏼👍🏼 we make authentic Mexican enchiladas and we do the steps and process exactly as you did for this enchilada sauce! We add a few chiles de arbol for a little extra heat 🔥. I love mine with queso fresco and a little onion, hope you can try them like that one day! Thank you for recipes! P.S. I have been making your sweet corn bread and it is a must at our family functions!!!
+Mendoza Emily Thanks Hun :D
What a cool honor.
Do we have to use the spicy stuff
Even the chilli
+Sezz Assaad its supposed to be hot 😂
Finally some authentic cooking on RUclips! Thank you!
Hi Carolyn. I know how to make it the other way, using chili powder etc, but I tried your way tonight, followed exact your instructions and it turned out amazing. I love the rich deep red color and it's delicious. Thank you!
+Timothy Collins Thanks so much Timothy! Glad you enjoy it.
greetings from Tennessee!!!! i promise you, everytime I get on youtube looking for a recipe, your channel pops up! you are helping me through culinary school and at my job. thank you for explaining every step and helping me sooo much Ms Carolyn.
I give you props!!! You do it more authentic then those “authentic restaurants” in my at area (so sad). This is absolutely how I make mine!! So worth all the steps. I always make a double batch and freeze the extra.
Where have you been all my RUclips life? Your instructions are so clear and helpful. I'm now a happy subscriber.
I've been right here LOL! Thanks for subscribing :)
I love that you did not use sugar or lard! BEST RECIPIE!
I made your sauce and I was shocked at just how good it was. It was authentic and awesome, excellent job!
Perfect! That is the real deal. That is how my Mexican-American mom makes enchilada sauce.
Omg thanks for making it authentic!!! You’re one of these best cooks on RUclips
Thanks Danny!
Just tried your recipe... by far the best one on RUclips!!! Thank you for taking the time to make your instructional videos!!!
Made this today for Father’s Day - absolutely LOVED it!!!
I ;am not mexican but I LOOOOVVEE mexican food. The store sauce my family did not like. But they wanted enchiladas so badly that I learned how to make them authentic. Great video. Any body who makes these will not regret it. Top with Cheese and olive and place in the oven. When done top with cut cilantro and serve sour cream on the side. Yummy, Yummy!
so refreshing to see you cook food that 1.) turns out food you can really eat! 2.) you dont curse and scream thru the whole video! These enchiladas turned out wonderful for me. I used your recipe, just the way you said in the video and they were wonderful! I have made them for years, using chili powder, seasonings and water for my sauce and it was good. But not nearly as good as your sauce. Thank you! So glad I found you sweetheart! Keep up the good work.
Your sauce looks beautiful! And I appreciate a recipe that is free of flour.
I’m so happy that someone knows how to make the right way. My mom taught me the same way. Nice job
Sis, I had to watch it twice. I'm VERY IMPRESSED with you!!! I'm Mexican Native and you really did a beautiful job. This is how we do it ✊🏾🥰🕎🙏🏽🌹
Peace n Blessings
Great job Carolyn. Looks great and you're a great teacher as well! God bless you.
Confirmed mexican here, great job! very similar to how my abuelita makes it. I wont give away her secrets but shes got some extra steps involved :)
All grandmas/Abuelitas have extra steps/ingredients that are secret. Hehe. My grandmother took several secrets where we have a "base recipe" but the secret ingredients list is gone. With my daughter I don't keep secrets, I want her to know. But each person is different.
@@Labradorite_Honu Just saying, the "Secret" recipes or ingredients that people don't share? Well eventually they won't get past on. So what's the point?
Just saying, the "Secret" recipes or ingredients that people don't share? Well eventually they won't get past on. So what's the point?
Raul Hodge the point in her case-our families case was to keep us trying to figure out what it was and how much. It keeps the recipe an alive dynamic process rather than some dusty sad forgotten moth-eaten thing. It allows the recipe to evolve too. And then too each generation leaves its signature.
that's what I wanted to see! absolutely perfect ingredients and instructions! Thank you so much for making the real thing. I had been doing most of what you do, but I wasn't "frying" the sauce once I had strained it. and great tip about letting the flavors marry for a day or so before making the enchiladas. also, I loved the way you crushed the oregano in your palm before adding to pot. finally, so grateful you didn't use anything canned and especially that you didn't add tomato to the sauce. Thank you you again for this perfect sauce. I recently bought some red chilies from hatch, new mexico. I got the super spicy reds. it was a really *good* sauce, but now that I've seen your extra steps, I'm thinking my next batch is going to make a *great* sauce. blessings!
Hello ! Since you are familiar with this do you know if it cans well in mason jars ? If so do you have a idea of how long it last ?
Im mexican , and i love the way you did your enchilada sauce perfection!!!!👌
FINALLY!!! A REAL COOK and not someone trying to be a celebrity or entertainer! THANK you, dear Carolyn, for the EXCELLENT recipe, your professional manner, getting right to the COOKING, not trying to be cute, or generate some new viral "catch phrase" and for NOT sidetracking us with idle chatter!! THAT's what I came for and you delivered! BOOM!
Best damn instructional video I have watched in a long time! It takes a couple of attempts to become familiar with using dried chiles but so worth it! May I add that chiles vary in heat so best to hold off on adding a hot chile like arbol until you taste first. I've had dried guajillos that were very hot and another time had them to be almost mild. Beautiful color on your sauce Carolyn you can come and cook in my kitchen anytime!
Cool! Good idea Eva, those chiles do vary. Thanks for the invite :)
Very authentic. Now that’s how you make enchiladas. Just they way I make my chile. I sometimes add Chile pasilla for a very small kick. You got my vote! And thank you for keeping the tradition and authenticity in our recipes. You make us proud!
I'm impressed! You weren't joking about it being authentic! I was sus at first, but somebody taught you right.
Carolyn, this sauce has changed my life. It may seem trivial, but I can't believe I am over sixty and just learned that enchilada sauce is just chilis, garlic, and water with just a couple of additions. There are so many ersatz recipes on RUclips, but this just blows them all away. How did you learn this recipe? You are great!
I've been looking for a real recipe. This is great. Going to make this in the next day or two.
I love how professional & efficient you are with everything. You are a breathe of fresh air. I feel some ppl on youtube are so hyper and annoying. You are not 1 of them!👏
Wow, thank you Lina.
Beautiful, clear and concise!
Perfect. No flour or tomato sauce.
I’m making the sauce right now and omg, my house smells amazing!!!
this is the best I've found ,,Thank you Carolyn..
This looks amazing, I can't wait to try it! THANK YOU!
I like your style, the no non- sense one and of all the enchilada clips that I've seen, yours seems the most authentic. my hunch was validated by the comments that I've read here. You got a new subscriber in me.
finally i see a real enchililada sauce....
Yup. My thoughts exactly
I couldn't agree with you more. I've been looking for one on the web and this is the one that I finally settled on. I'd found some recipes that used flour, tomato sauce and a number of other dried flavorings but I knew there had to be something better out there.
I agree, the only thing I would drop is the cummin... I don't understand why it is even added to Mexican rice! Everything else looks delicious... And I bet the aroma must be amazing too!
I am a fan of the flavor of cumin and sometimes add to things that wouldn't normally have it. I've never made Mexican rice at home primarily because I haven't found a recipe that looks good and uses whole Food instead of shortcuts. Any recommendations on a recipe source?
Yeah, me ☺️
ruclips.net/video/yynQL726iic/видео.html The recipe link is in the description box under the video
I like the way you explain things. You have a very cool, calm and collected manner.
Thank you for the tip! You are so right about the sauce being a process, and making it the day before gives you a head start. :)
Nice job! You definitely know what you are doing. 😋😋😋
Great video...you are a good instructor ...thanks for sharing!
thank you...your enchilada sauce is very similar to my mom's recipe...I will definitely be making this recipe...
Thanks Lou :)
Carolyn. I never seen how enchilada sauce was made. This is a process it well worth it. Watching your videos, I like on how you explain everything so well and very carefully. Amazing recipe! 😊
Girl yas, that sauce looks bomb!
Love it! great job on the sauce, I use this similar recipe for other mexican dishes like menudo, pozole, tamales. ect...like you said it's very good to make extra and freeze it!!:)
Hi, I am also Mexican and I know that you did a superb job at making Enchilada Sauce! I absolutely loved it. You explain so calmly and well all the required steps. Thank you and God Bless!
I've been in search for that elusive enchilada sauce and I think I might have found it here. :) I really need to give this a try. Thank you.
Sis...Thank You!!! I specifically purchased the dried peppers to make an Authentic Sauce. I keep clicking on these 'so-called' authentic sauces using 'chili power.' I love preparing foods from all over the world. I am not certain why other videos are using quick -fix methods. I am going to follow YOUR recipe and let you know how it turns out. Much Love.
thank you for this! ive been looking for exactly this!
Excellent instructional video. Watched several enchilada sauce videos today, and yours seemed the most authentic.
Best one I've seen so far, can't wait to try it.
oh girl! that's how we get down in the kitchen. I see you lol ☺ good video
Great looking and so clear! So difficult to find a channel where recipes are clearly and logically presented without fuss like this.
Oh Wow! Thanks so much :D Be sure and check out my latest video ruclips.net/video/v0XyFZMvrPY/видео.html
Best enchilada sauce recipe ever!!! I’m never using another recipe. I have to admit that I skipped a couple of things and it’s still amazing!! Thank you!!
Thanks so much!
As a chef and harsh critic of RUclips cooking videos, I can honestly say this was very well done. Good work!
The perfect instructional video- clear, detailed while still being succinct, and very easy to follow. Thank you so much! I can’t wait to try this recipe! 💗
Hi! You can swap the water from the peppers with chicken stock if you like. That can help tame some of the spiciness. .
this looks amazing... can't wait to try it out! Thank you :)
Tried this and liked it. Second time I used homemade chicken broth instead of water and loved the added dimension (though most likely not authentic). Thanks
Thanks for this recipe every time I make Mexican food I do things the hard way as well
There is nothing like a rich, earthy, enchilada sauce made from boiling the chiles. There is no substitute. The flavor is amazing. Now, time to follow along and see how it turns out, but you hit everything necessary to make an amazing enchilada sauce. Love the color.
looks great! I'll be trying this recipe.
Oh yeah! Looking really good. Thank you!
great job that's the way I was taught to make mine
I'm from Arizona and I recently moved to Canada and the one Mexican food place here NO JOKE puts marinara sauce on their enchiladas.... don't get me wrong, when I'm CRAVING enchiladas, it's fine, it doesn't taste bad, just not like it's suppose to. But man - this looks so amazing! Great job girl!
Thanks Jessica :)
Jessica Dennison what??? Marinara sauce? They could just use the canned stuff rather than Italian pasta sauce! Please beg them to try it!
I just found you by accident, or maybe not, either way you present the videos in a nice, calm and professional manner. THANK YOU
Hey Sue! I’m glad you’re here💕
Been searching several recipes for red enchilada sauces and your recipe looks AND sounds AWESOME!!! Can't wait to try it! Thanks!
Wonderful! Looks so good. It's more work to make your own enchilada sauce but so worth it. I usually use New Mexico chile to make enchilada sauce because that's what my mom used; she was born in New Mexico. I think you are ready to make tamales if you haven't already!!
Oh my...beautiful sauce!!! You described steps very well and give you props on actually cleaning chilies and frying with no flour or tomato sauce!!!
VERY NICE VERY PROFESSIONAL. GOOD JOB THANKS. THUMBS UP -SUBSCRIBED
Love cooking with you Carolyn. You're very informative and articulate. You might want to update the Grand Diamond site. The ingredients list calls for garlic, but the directions don't mention using it.
Ok Nancy, Thanks. I'm checking right now. Probably typing too fast and over looked it.
Done. LOL!
Thanks Carolyn, I made these enchiladas for a party on Sunday and there was friendly fighting over the last remaining one. LOL
Great!!! Thank you, Blessings...☺♥☺♥
Searing it adds lots, and this is inexpensive and tastes great. Thank You!
wow awesome!!!! you did all the old school steps!!!! a little thick but looks delicioso!!!!!!
Thank you for the recipe. I watch 7 videos prior and they called for items I didn't want to use.... my sister is gluten sensitive and most of my friends are vegan and they all called for animal stock and flour... going to try this method over the weekend.. thank yiu!!
Great job! my aunt is Mexican and this is exactly how she taught me. I've seen other videos that people will use a tomato sauce and chili powder. not right! This can also be used for red pork tamales. Slow cook or use the presure cooker the pork (my favorite way) and shred up the pork and add sauce then wrap in the mass and corn husks.
Thanks! I love tamales LOL!
Wow!! 👏🏻You need to come to my town and teach every Mexican restaurant this recipe.
Your instructions are so helpful! I really appreciated the detailed advice so I understand why things happen. Subscribed! ❤
Thanks Luna! Glad you’re here🤗
I’m a HUGE red enchilada lover and decided to try your recipe tonight.. Wow.. I mean WOW!!! This keeper is going in my cookbook!
Hey Samantha!🤗
This is the best enchilada recipe i added 1 cup of water instead of cooking liquid wen frying the sauce as well as chicken bullion paprika seasoning salt and a few more pinches of regular salt an cumin to cool down the spice cuz it was initially too spicy for me but with those additions it came out beautifully best enchilada sauce recipe ever very authentic and no tomatoes so happy thx for this recipe girl
Awesome. As a fellow from south texas... that looks delish. will try
Thanks :)
Great video! Thanks!
Wow, she knows what a real enchilada should taste. Grate job. I love it.
Thanks Ofelia :)
Hi Carolyn, You inspired me I just made your enchilada sauce and you were right about making this is a two-day process. In my version, I did the peppers & slow-cooked chicken on day one then made the sauce and the finished enchiladas on days two. I found the sauce was indeed improved with a long simmer, plenty of the spice blend and tomato paste. I also used Queso Fresco cheese, turned out really well my husband gave it the thumbs up. I've got a couple containers of sauce in the freezer for more meals.
Sounds great!
WOw awesome recipe! Thank you
Super simple recipe and easy to follow thank you! Quick and to the point, with info needed been looking for a few days for a recipe to use and I think I found it ;) thank you for the video and sharing ❤👩🍳
This is so good. Thank you!!!
very very well done and ty perfect instructions
Looks very good.
Nice job Carolyn, I was very impressed and am now a subscriber!
Thanks Michael!
Looks really good!!!
Oh my goodness, this is a very tasty recipe! I just finished making it and it's my new favorite enchilada sauce. I was never satisfied with other enchilada sauce recipes I've tried in the past. Your's is just a little different than some others, but the taste is so much better. It's pretty darn easy too. for me as soon as I see an ingredient like flour or tomato sauce I just skip it and don't even bother. Given that your's had the right ingredients I thought I'd try. I look forward to trying some of your other recipes soon. Thank you very much for sharing this recipe.
Wow this is a beautiful sauce 😋❤️❤️
Just made this sauce. Going to make your enchiladas and Mexican rice tomorrow!
Great work! (But try cascajel peppers next time!) my Mexican grandmother used it! It gave a beautiful smoky flavor!
Informative video, nicely done.
Bien hecho!!!! Eres una extraordinaria cocinera, me da gusto que tu receta fue auténtica cocina mexicana!!!
This is the best process I have seen so far. Nice job.
david
I have to try this recipe! Different than any I have seen, or tried, so far. It looks so good, and sounds good. Is it very hot or just medium hot? I have another recipe for an Enchilada sauce, from a Mexican friend that uses Smoked Paprika, Chili Powder, Cumin, Black Pepper, Red Pepper Flakes, Cilantro, Bacon Grease , Butter, Flour, Beef Bouillon, & Water That recipe makes a great sauce too. But I have to try your sauce!
Looks so good :) and very tasty! :)
After watching about ten videos I finally found what I was looking for. You definitely know what you are doing. Thanks for sharing your recipe
Glad you're here :D
Thank you so much you gave the best advice of all I have seen
You’re welcome Mike
Can’t wait to try this next week! New subscriber!