(well, actually me)
About a
hundred
years ago, I was
a
freshman in college. I was stuck with three roommates I didn't know and
didn't particularly like. But being the "odd man out"(they were all
friends from our high school band) I decided to cook them
my favorite food. Cheese enchiladas. I bought all the goodies.
Tortillas, cheddar cheese, canned enchilada sauce, and onions. And boy
did they look delicious! One taste and Yuck! Now I've always been a
pretty good cook and it didn't take me long to figure out the canned
enchilada sauce was the culprit that ruined my creation.
Little did I
know this would haunt me for several decades. Some people want to cure
cancer. I just wanted to make an enchilada sauce that anyone could use
to make enchiladas at home that tasted like the enchiladas we eat here
in central Texas. An authentic texmex sauce. Seriously, I waited
twenty five years for one to appear but it never did so I decided to
take on the task myself.
I had experimented off and on for
years but
never came close, so post divorce I really applied myself. I found a
wholesale spice supplier and told them my
intentions. I left with several pounds of chile powder, cumin,
garlic, and few other spices. After what seemed like months, I did come
up with a spice blend that rivaled my favorite texmex haunts. Problem
was, it was too difficult.
I'd brown ground meat, save the grease,
add
the spice blend, flour, and beef stock. I had to streamline the process
but how? I figured out I
needed to add the flour as the spices were mixed. And in a flash of
brilliance, I dropped the liquid beef stock and added a powdered
chicken base instead of the beef. VIOLA! The holy
grail of texmex!
see,
I
told
you...
I
had always been a fan of "Chile Pepper" magazine from nearly it's first
edition dating back to like 87'. They have a yearly product
competition called the "Fiery Food Challenge" that I had always
wanted to enter. (read "win" here) Problem was, there wasn't
an enchilada sauce category. The closest category I could find
was "spices and rubs", obviously a BBQ thing. But I
entered anyway and actually took third place! OK, if I can win an award
without a real category, I must be
on
to something! This stuff must be as good as I think it is.
With my new award, four gladware containers of enchiladas, and a
handful of newly printed business cards, I strutted into my local Whole
Foods and asked to see a buyer. I tell him I have lunch
for anyone that likes enchiladas and I'll be back to gauge their
reaction in a day or two. When I returned, he nearly tackled
me! He said he wanted my sauce on the shelf and could I possibly
do a demo on Saturday?
That's
how it all started nearly a
dozen years ago. The company was started for one reason and one
reason only. To make the best enchilada sauce on the planet. Seven
culinary awards later, I think I accomplished it. I then developed a
tortilla soup and chili mix that between the two have twenty one
national awards. To be honest, our products have won every award in
the industry so many times,
we quit entering the competitions in 05'.
If you love authentic texmex enchiladas like I
do, you're doing yourself a disservice by not trying ours. If you
think enchiladas are too difficult to make at home, I invite you to
watch our accompanying video. I promise you can put them together
in minutes and have them on the table in a half hour.
The video
shows a couple of shortcuts that you can use when preparing
any enchiladas. I've included several other enchilada recipes including
a sour cream sauce, a verde sauce, a green chile sauce, an ancho cream
sauce, and a chipotle
cream sauce if you're daring! The amount of sauce produced by
these recipes will cover your basic 9x13 pyrex dish, which will
cover a dozen to a dozen and a half enchiladas depending on how
thick you stuff em.
Please shoot me
an email with your favorite enchilada recipes.
Enjoy!
Bob Lauck
founder Tuldys
texmex
inc
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