Close To The Real Thing Capital Tamale Enchilads Sauce Recipes

HOMEMADE RED CHILE SAUCE FOR TAMALES

Steps:

• Remove the tops of the chiles and shake out as much of the seeds as possible. In a large pot, add chiles, Mexican pickling spices, onion and garlic cloves Add enough water to cover. Cover and cook on low for about an hour.
• Once the chiles have cooled some, and are soft, in batches transfer to a food processor. Use a slotted spoon to make sure you get the spices and the garlic. Puree until smooth adding some of the chicken broth and the chle water to each batch.
• Place a strainer over a large bowl. Pour the pureed chile sauce into the strainer and with the back of a wooden spoon, push the mixture through the strainer to remove skins, remaining seeds and any remaining chunks of spices.
• Once the chile mixture is strained, adjust seasonings. I'm a cumin fan, so I always add ground cumin and salt. I like to add in 1/8 cup cider vinegar 1 tablespoon sugar to balance flavors.
• In place of the New Mexico Dried Chile, you can use an assortment. Nora peppers are nice, and I've used Mulata dried peppers. Each combo will add a different nuance of flavor to your sauce.

TAMALE SAUCE

Steps:

• Place a skillet over medium heat, and add the butter. As soon as it has melted, sprinkle over the flour. Whisk until a paste has formed and stir for 1-2 minutes more.
• Begin adding the beef broth a splash at a time, whisking well after each addition, until it resembles a pudding-like consistency. Once this consistency has been achieved, begin streaming in the broth, whisking all the while. Allow the mixture to simmer until slightly thickened, about 5 minutes.
• Add the adobo sauce, taco seasoning and American cheese. Stir until the cheese has melted and remove from the heat.
• Top your tamales with the Tex-Mex Tamale Sauce, serve and enjoy.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

NEW MEXICAN RED CHILE SAUCE

Steps:

• Prepare the Chiles: Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Place the chiles on the baking sheet and roast them in the oven for 20 minutes. After 20 minutes, remove the chiles from the oven and cool. Once cooled, clean the chiles by breaking off the stems and removing the seeds. Place the cleaned chiles in a pot and cover with 1 -2 inches of cold water. Bring the pot to a boil, cover, and simmer for 10 minutes.
• Prepare the Onions and Garlic: While the chiles are in the oven, heat one tablespoon of olive oil in a pan. Add the diced onions and saute for 2 minutes. While the onions are cooking, season with cumin, and salt. Add the minced garlic and saute for another minute.
• Blend the Ingredients: Place all the ingredients in a blender (chiles, onions, garlic, broth, and tomato paste.) and blend until smooth. Optional - add a pinch of sugar to offset the bitterness of the tomato.

CLOSE-TO-THE-REAL-THING CAPITAL TAMALE ENCHILADS SAUCE

Steps:

• In a medium saucepan, cook oil, flour and seasonings over low heat. Gradually add chicken broth and simmer mixture for about 30 minutes or until it's thick. Per 1/2 cup: 174 cal.; 2 g pro.; 7 g carb.; 16 g fat (3 sat., 4 monounsat., 9 polyunsat.); 2 mg chol.; 622 mg sod.; 1 g fiber; 0 g sugar; 81 percent calories from fat.

RED SAUCE FOR TAMALES OR ENCHILADAS ETC...

Steps:

• Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
• Cover and let stand for 30 minutes.
• Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain. Or alternatively you can put the onions under the broiler to blacken.
• Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed.
• In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
• Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
• Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
• Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
• Taste and add more salt and sugar if needed.
• Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.

THE BEST RED ENCHILADA SAUCE

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.