https://thispilgrimlife.com/homemade-enchiladas-instant-pot-enchilada-sauce/ Simple, Creative Living Sat, 12 Apr 2025 20:05:01 +0000 hourly 1 https://wordpress.org/?v=7.0 https://thispilgrimlife.com/homemade-enchiladas-instant-pot-enchilada-sauce/#comment-20025 Sat, 12 Apr 2025 20:05:01 +0000 https://thispilgrimlife.com/?p=14627#comment-20025 […] de Gallo. We are making this basically every time we have enchiladas or tacos right […]

]]> https://thispilgrimlife.com/homemade-enchiladas-instant-pot-enchilada-sauce/#comment-19965 Fri, 11 Apr 2025 20:03:38 +0000 https://thispilgrimlife.com/?p=14627#comment-19965 […] Bean Enchiladas (sub pintos and/or black beans for the beef) :: This Pilgrim Life […]

]]> https://thispilgrimlife.com/homemade-enchiladas-instant-pot-enchilada-sauce/#comment-11210 Wed, 15 Sep 2021 14:23:40 +0000 https://thispilgrimlife.com/?p=14627#comment-11210 Hi! I’m looking forward to making my homemade sauce in the IP to get a deeper flavor. One essential tip for corn tortillas: they must be cooked before rolling or eating or filling. Heating over an open flame or on a dry skillet is great for simple tacos, but for quesadillas, flautas, enchiladas, or the BEST tacos, the corn tortillas must be heated either in a bit of olive or coconut oil.
For enchiladas, heating the corn tortillas for 10-20 seconds in a skillet of warmed enchilada sauce is the most traditional way.
I have a larger family, and so my cheat is to put a bunch of tortillas in a single layer on a rimmed baking sheet in a hot oven for 3-6 minutes. This saves me the constant flipping time.
You can also make hard shell tacos or tostadas by cooking the tortillas for longer in a skillet of hot oil, flipping or folding halfway through. Coconut oil tastes amazing. Try it, and the flavor will amaze you.
But whatever you do, please never eat or cook with corn tortillas without heating them first.

]]>