HOMEMADE ENCHILADA SAUCE
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Provided by Cookie and Kate
Categories Condiment
Time 10m
Number Of Ingredients 12
Steps:
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Nutrition Facts : ServingSize 1/2 cup, Calories 133 calories, Sugar 1.8 g, Sodium 540 mg, Fat 11.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg
THE BEST ENCHILADA SAUCE RECIPE
This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 0.5 g, Sodium 355 mg, Fiber 1 g, Sugar 2 g
ENCHILADA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 3 cups
Number Of Ingredients 12
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.
HOMEMADE ENCHILADA SAUCE
I use this enchilada sauce for homemade enchiladas.
Provided by Mary Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.
Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g
THE BEST AUTHENTIC ENCHILADA SAUCE
I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!
Provided by Laurenhanna
Categories Sauces
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 16
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!
HOMEMADE ENCHILADA SAUCE
Make and share this Homemade Enchilada Sauce recipe from Food.com.
Provided by SweetsLady
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
- Add in chili powder and cook for another minute.
- Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
- Stir in the remaining ingredients.
- Simmer until thickened on low.
Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 0.8, Sodium 446.2, Carbohydrate 6, Fiber 1, Sugar 2, Protein 1.8
EASY ENCHILADA SAUCE
A super-speedy enchilada sauce with a truly authentic taste.
Provided by daniaduncan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
- Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6 g, Fat 9.7 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 484.6 mg, Sugar 1.8 g
ENCHILADA SAUCE BEST EVER!
The basic recipe is from a mexican restaurant but I have changed it over the years to make the "ultimate Enchilada Sauce". We use the same sauce on our poutine. Our friends beg me for the recipe! We have also used it as a dip for bbq chicken.
Provided by Goobs_Mom
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine until just melted them remove from heat.
- add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
- return to heat and stir.
- once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
- Add the chicken bouillon cubs just before adding the water.
- Add the water a cup at a time and whisk until smooth.
- repeat this step until all the water is used and the sauce is smooth.
- for a thicker sauce use less water or a thinner sauce use more water.
- once smooth add the can of tomato sauce and whisk again till well blended.
- Add six tablespoons Ketchup and stir.
- simmer on low heat until until ready to use.
Nutrition Facts : Calories 276, Fat 16.7, SaturatedFat 10, Cholesterol 40.8, Sodium 1065.5, Carbohydrate 29.8, Fiber 3.8, Sugar 8.8, Protein 5.1
QUICK ENCHILADA SAUCE
This recipe is ready to use in about 10 minutes and so much better then the canned sauce in the Mexican foods aisle at your local grocery store. This is a quick, easy version if you don't have the patience or time to completely make from scratch. Hope you enjoy!
Provided by Tamara Shaw
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Mix tomato sauce, tomato paste, beef broth, salt, oregano, cumin, garlic powder, onion powder, and chili powder together in a saucepan until smooth.
- Bring sauce to a boil, reduce heat to low, and simmer for 10 minutes.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.9 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 495.4 mg, Sugar 3.2 g
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
AUTHENTIC ENCHILADA SAUCE
Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g
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