What are the main ingredients in Enchilada?

The main ingredients in Enchilada are chili, tomatoes or tomatoes, spices and meat such as pork or beef. Beans, black beans or kidney beans can be replaced by meat to make a vegetarian enchilada sauce. "Enchilaro" is the Spanish verb "add chily" and enchiladas are corn tortillas covered with Enchilada sauce. Tortillas are usually first burned to add a great smoke taste to the bowl. Tomatillo means "tomatoes Husk" and Tomatillo is relatively small compared to most red tomatoes. Tomatillo is the basis of Mexican ethnic food and is particularly popular in Guatemalan meals. Tomatillos helps to relieve hot chile taste Enchilada sauce.

Wilbur Scoville, a German scientist, invented the heat assessment system in all types of peppers. Scoville units are not entirely accurate because they are based on the results of a person's tasting that can be considered very subjective. However, the comparison of Scoville gives an excellent way to understand differentdegrees of spicy between different chile peppers. Scoville tests mixed chily with a neutral substance added in a gradually growing amount until the tester could have taste hot chily.

Ancho, Guajillo and New Mexico Chiles are just three common types of chills used in Enchilad sauce. While cultivation and other conditions affect the spice of chiles, Ancho and the new Mexico have about 1,000 scoville heat units and Guajillo has about 5,000 Scoville units. HaBenero Chile is considered the hottest and can have a rating of 300,000 to 500,000 units. Habenero peppers move in color from green to orange.

The spice used in the Enchilada sauce varies, but cumin, garlic powder, cloves and cinnamon. Some Mexican chefs say that the addition of Mexican cocoa powder is the mystery of the best tasting Enchilada. Dried chili or canned instead of fresh chile peppers can be usedChily. Dried chills also work, but must be soaked in hot water before adding to the Enchilada sauce.