Cooks at El Cholo in Los Angeles spend four hours, three times a week, to make each 35-gallon batch of sauce for their enchiladas. “Without the enchilada, we wouldn't have survived,” said Ron Salisbury, the third-generation owner. Adapted from “A Taste of History: With Authentic El Cholo Recipes” by Ron Salisbury (2020), this sauce was created for El Cholo's Sonora-Style Enchiladas but can be used for any enchilada recipe. The mild California chiles, despite their name, come from Mexico, where they are dried in kilns. (Years ago they were sun-dried in fields, giving them a richer flavor, but exposure to birds ended that practice.) Kevin McKenna, Alexa Weibel
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Kevin McKenna | 2023-01-04
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