I was at it again.

I am telling you a huge part of making sure I have some time to myself is cooking for my family. I love this because I get to feed my family food I make which I believe ties a family together and carries on a legacy of memories. I cook things my mother in law makes, as well as, recipes from my family. My girls all the sudden want those things and will hopefully eventually cook them for their family. I try and make them more healthy if they need it and I can. This recipe was no different.

Several times with my co-workers I have eaten at a local restaurant, Rack and Helen’s, which is bar type foods and Mexican. Everything I have ever had was amazing, but the best thing I feel like they do is their red sauce or enchilada sauce. So much so I have begun a journey to recreate a healthier version at home. Last night was my first attempt and it was good. It was not mind blowing but it was amazing when all the components were placed together.

As I was cooking in the kitchen this funny thing happens. I turn on music and my girls and I dance and sing stupidly but it is so much fun! Again another awesome memory we are making. But as I was cooking my sous chef was beside me making cheesecake. As in making it where I didn’t have to help. The one thing I did assist on was getting a bowl because she is short you know! But it was amazing by the way!

PIN48) I got the recipe from here and then per usual I tweaked it to make it work for us. I replaced the vegetable oil for coconut oil. I also exchanged the vegetable stock/chicken stock for beef stock low sodium. I feel like this second exchange may have been where the first error occurred. The second would have been I may have reduced it too much. It was pretty thick. I followed the time but mine was markedly thick.

My review would be that when I placed the sauce into my actual wet burrito recipe it worked. But I had to incorporate the fresh ingredients of tomatoes and lettuce to cut through the strong and intense flavor of the sauce. It wasn’t horrible by itself, it just was beefy (to use a weird adjective). If I made again I would probably follow her. I was just thinking I was using it for wet burritos why not beef stock? It was rich in a savory manner if that makes sense.

I have heard several accounts of making an amazing red sauce/enchilada sauce from a can of enchilada sauce of your choice and a jar of beef gravy. Initially to me, this seems to easy and I was hesitant of trying it. But now I can see how this may have the consistency I am looking for. I would just like to decrease sodium because both are high in those products.

I could also continue to tweak the one I tried. I am not sure I would definitely eat it again and switch the beef back to chicken or veggie stock. My wet burrito was amazing and super pretty (can’t you see it?), so it isn’t like it was torture. I just know I needed to add lettuce and tomato to kinda cut through the richness of the sauce.

I apologize for how bad the pictures are because I had to use my cell. My camera was dead. But you get the idea.






Definitely a try again recipe. Just not Rack and Helen’s red sauce which is A-U-H-M-A-Z-I-N-G!


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