u/TofuTheBlackCat

Hi all!

I have these dried peppers and I would like to make an enchilada sauce. I've never made an enchilada sauce before, and all the recipes that I see have guajillo and ancho but I'm not really finding any that also include the cascabel as well? I also have some ground Aleppo.

Any advice or recipes you all like would be super helpful!

Post cook Questions for all : -How toasted do you toast your peps? I did a medium+ toast for about a minute, then added my onions and toasted for 2-3 min. The onions didn't carmelize or blacken, I was worried about burning the peps

-When cooking the sauce in the oil, should it be bubbling for a minute or two? Or like, a low simmer for 5 min? I think my sauce definitely darkened, and I kept it at a low simmer for a bit

I'm looking forward to making this again :)

Then on to salsa!!!! (I have pico down, but my 2 attempts at salsas have been just ok)

Thanks everyone for the advice!

Hi! I have a box mix of lemon loaf cake that I want to turn into a lemon curd and raspberry treat.

If I put half of the cake batter down, put lemon curd and raspberry jam on top of that layer, then another layer of batter then another layer of jam and curd, then swirl ....will it bake ok?

Can you bake successfully with lemon curd? Usually I just use it like jam.

Is there a better distribution method???

Observations:

WAIT UNTIL COMPLETELY COOK TO TRY AND REMOVE FROM PAN! (I didn't wait, and tried to flip the pan onto a plate, which did come out but the bread collapsed into bits lol)
Use less filling! Probably contributed to stabilization issues
came out really sweet, probably better to make cake from scratch to control sugar amounts

All in all, a fun experiment that ended up as a tasty mess 😂 luckily I just bought some ice cream, so I think I'll use it as a topper

Thank for the help!

Help with guajillo ancho cascabel enchilada sauce?