RED ENCHILADA SAUCE
Steps:
- In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
- Using a slotted spoon, transfer the softened chiles into a large blender.
- Add in 1 cup of the chile-soaked water, broth, garlic, salt, and Mexican chocolate. Puree until completely smooth. Add more water if the sauce is too thick for your liking.
- Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks.
AUTHENTIC ENCHILADA SAUCE
Steps:
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
- Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.
Nutrition Facts : ServingSize 0.25 cups, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 125 mg, Fiber 2 g, Sugar 4 g
HOMEMADE RED ENCHILADA SAUCE RECIPE
Steps:
- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes, and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.
Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
- Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
BEST RED ENCHILADA SAUCE
I have tried many different enchilada sauces over the years in search of the perfect red enchilada sauce. This recipe comes from Douglas Cullen from the Mexican Foodie. It is the best enchilada sauce I have ever made. The main ingredients which give the sauce most of its flavor are ancho chiles and chiles de arbol. The chiles de arbol are what give this enchilada sauce its heat. Reduce their number if you want to prepare a milder sauce. Increase for more heat. This sauce is delicious!
Provided by hannahamil
Categories Mexican
Time 40m
Yield 4 cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- 1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Remove the stems. Toast the chiles in a dry pan or comal over medium low heat until fragrant. Keep turning the chiles so they don't burn. You can also use a toaster oven, but be sure to watch the chiles closely so they don't burn. I find the toaster oven method easier because the ancho chiles are not flat. Toast the two different types of chiles separately.
- 2. Sautee onion until translucent. Add garlic and diced tomatoes and saute for another minute.
- 3. Bring six cups of water and bouillon to a boil and add all of the chiles, onion, tomato, and garlic. Reduce the heat and simmer for fifteen minutes.
- 4. Transfer the contents of the pan to a blender and add the oregano and cumin. Place a towel over the top of the blender while blending to protect from any splatters. Blend for two minutes until the mixture is very smooth. Be careful because the mixture is very hot. Hot contents can cause the lid to fly off your blender, so just use the towel.
- 4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the seeds and tough bits of chile skin that remain. Don't skip this step.
- 5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste.
- This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month.
Nutrition Facts : Calories 77.7, Fat 1.1, SaturatedFat 0.2, Sodium 41.7, Carbohydrate 16.8, Fiber 4.1, Sugar 6.5, Protein 2.8
More about "amazing mexican enchilada red sauce recipes"
10 BEST MEXICAN RED ENCHILADA SAUCE RECIPES - YUMMLY
From yummly.com
AMAZING MEXICAN ENCHILADA RED SAUCE | RECIPE | MEXICAN …
From pinterest.ca
CRAVE-WORTHY HOMEMADE ENCHILADA SAUCE - INSPIRED TASTE
From inspiredtaste.net
HOMEMADE RED ENCHILADA SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
THE BEST RED ENCHILADA SAUCE - MARLA MERIDITH
From marlameridith.com
RED ENCHILADA SAUCE WITH DRIED CHILES | 24BITE® RECIPES
From 24bite.com
CHEESE ENCHILADAS WITH RED SAUCE (SUPER EASY!) | BAKE IT WITH LOVE
From bakeitwithlove.com
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
From mexicanappetizersandmore.com
THE BEST RED ENCHILADA SAUCE RECIPE | EASY 10 MINUTE …
From itisakeeper.com
SIMPLY THE BEST RED ENCHILADA SAUCE EVER! - HAPPILY UNPROCESSED
From happilyunprocessed.com
BEST MEXICAN RED ENCHILADA SAUCE RECIPE - CREATE THE MOST …
From recipeshappy.com
20-MINUTE RED ENCHILADA SAUCE - BURRATA AND BUBBLES
From burrataandbubbles.com
RED ENCHILADA SAUCE (2 VERSIONS) - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
THE LAST RED ENCHILADA RECIPE YOU WILL NEED TO LOOK UP
From mylatinatable.com
NEW MEXICAN RED CHILE SAUCE • ENCHILADA AND TAMALE SAUCE • VIDEO
From sinfulkitchen.com
RED ENCHILADA SAUCE RECIPE - BOWL ME OVER
From bowl-me-over.com
25 OF THE MOST AMAZING ENCHILADA ROJAS RECIPES
From eatwineblog.com
MEXICAN RED ENCHILADA SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
RED ENCHILADA SAUCE RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
EASY RED SAUCE ENCHILADAS | MEXICAN PLEASE
From mexicanplease.com
HOMEMADE RED ENCHILADA SAUCE RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
AUTHENTIC RED SAUCE FOR ENCHILADAS - MUY BUENO COOKBOOK
From muybuenocookbook.com
EASIEST BEEF ENCHILADAS WITH CANNED RED SAUCE
From cookwithginger.com
KILLER RED ENCHILADA SAUCE THAT’S DONE IN 10 MINUTES
From thefoodcharlatan.com
AUTHENTIC ENCHILADA SAUCE + VIDEO - KEVIN IS COOKING
From keviniscooking.com
ENCHILADAS ROJAS (RED ENCHILADAS) - MEXICAN RECIPES BY
From muydelish.com
BEEF ENCHILADAS WITH HOMEMADE MEXICAN RED SAUCE
From wildthistlekitchen.com
RED ENCHILADA SAUCE RECIPE - SHWETA IN THE KITCHEN
From shwetainthekitchen.com
RED ENCHILADA SAUCE - AMANDA COOKS & STYLES
From amandacooksandstyles.com
SMOKY SPICY ENCHILADA SAUCE (MEXICAN RED SAUCE) - GARLIC & ZEST
From garlicandzest.com
QUICK, RED ENCHILADA SAUCE | ALEXANDRA'S KITCHEN
From alexandracooks.com
RED ENCHILADA SAUCE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
AUTHENTIC MEXICAN RED ENCHILADA SAUCE - LETTY'S KITCHEN
From lettyskitchen.com
RED ENCHILADA SAUCE RECIPE - EVOLVING TABLE
From evolvingtable.com
MEXICAN RED SAUCE FOR ENCHILADAS - CREATE THE MOST AMAZING …
From recipeshappy.com
EASY RED ENCHILADA SAUCE (READY IN 15 MINS) - SOMEWHAT SIMPLE
From somewhatsimple.com
AUTHENTIC RED ENCHILADA RECIPE - THE BEST YOU'LL EVER TASTE
From firstdayofhome.com
RED ENCHILADA SAUCE - FLIPPED-OUT FOOD
From flippedoutfood.com
EASY RED ENCHILADA SAUCE-MEXICAN RED SAUCE - COOKING WITH TYANNE
From cookingwithtyanne.com
CHICKEN ENCHILADAS RECIPE WITH RED SAUCE | EASY MEXICAN FOOD …
From youtube.com
AUTHENTIC ENCHILADA SAUCE - ISABEL EATS
From isabeleats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love