Enchilada Sauce

There is a lot of debate about authentic vs. Americanized. Authentic fans will get angry when I say this, but there is a reason why many of our "Mexican" recipes aren't authentic. Many of them are either spicy and tasteless, or just tasteless altogether. We Americans, those of us that is that are European descendants that is, prefer a bit more flavor. Not all Mexican recipes lack flavor, but it does appear that they are based on peppers and corn, which is fine because that is the way they needed to cook. Fortunately this day in age it is much more simple to obtain foods from all over the world, then it was way back when.

The recipe I have here began as an authentic recipe, but as I made it I was struck by the bland flavor. I then added a few more things to strike it up a notch until the next thing I knew, it was Americanized. I honestly didn't mean to go that route, but it was a demonstration on what I just discussed above. In the end, it really does NOT matter at all how you make it. What matters most is if YOU are satisfied with authentic. If you like authentic, then great! If you don't, then that's great too.