Authentic Enchilada Sauce Recipes

AUTHENTIC ENCHILADA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
• Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
• In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
• In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

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.

ENCHILADA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

THE BEST AUTHENTIC ENCHILADA SAUCE

Steps:

• Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
• add remaning ingredients to the pan and bring to a boil.
• Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
• Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!