Enchiladasaucebestever Recipes

ENCHILADA SAUCE BEST EVER!

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.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

BEST RED ENCHILADA SAUCE

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.