Red Sauce For Tamales Or Enchiladas Etc Recipes

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RED ENCHILADA SAUCE



Red Enchilada Sauce image

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

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

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

HOMEMADE RED CHILE SAUCE FOR TAMALES



Homemade Red Chile Sauce for Tamales image

Earthy and Wonderful with flavor. Homemade Red Chile Sauce made from dried chile peppers Perfect sauce for Tamales or Enchiladas.

Provided by Lea Ann Brown

Categories     Mexican

Time 55m

Number Of Ingredients 11

15 dried Guajillo Chile
15 dried New Mexico Dried Chile
2-3 dried Pasilla Chile
1 heaping tablespoon Mexican Pickling Spice (Be sure to include the dried red chile pepper in addition to the tablespoon)
1 small onion (rough chopped)
3 garlic cloves
1 Tablespoon whole cumin seed (toasted)
2 teaspoon Mexican Oregano
1/2 teaspoon salt
3 cups chicken broth
1 cup water from boiled chile

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.

Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 631 mg, Fiber 2 g, Sugar 3 g, Calories 36 kcal, ServingSize 1 serving

RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)



Red Chili Sauce (To Be Used With Traditional Tamales) image

This is the recipe I use to make recipe #15286. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.

Provided by Karen From Colorado

Categories     Sauces

Time 1h5m

Yield 4 cups

Number Of Ingredients 6

15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening

Steps:

  • Remove stems and seeds from dried chili peppers.
  • Place peppers in a single layer on a baking sheet.
  • Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
  • Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
  • Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
  • Add garlic, cumin and salt.
  • Cover and blend until smooth.
  • In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
  • Carefully stir in blended chili mixture.
  • Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
  • Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

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

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

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

RED SAUCE FOR TAMALES OR ENCHILADAS ETC...



Red Sauce for Tamales or Enchiladas Etc... image

Make and share this Red Sauce for Tamales or Enchiladas Etc... recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 1h10m

Yield 8-10 cups

Number Of Ingredients 10

10 ancho chilies (dried poblano)
4 dry Mexican chilies
4 onions, quartered
8 garlic cloves, peeled
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 tablespoon ground cumin
2 -4 cups chicken stock or 2 -4 cups vegetable stock
1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
2 tablespoons sugar
1/2-1 tablespoon salt, please start with the smaller amount, sample and adjust to your taste

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.

Nutrition Facts : Calories 168.7, Fat 5.6, SaturatedFat 0.7, Sodium 477, Carbohydrate 29.4, Fiber 7.5, Sugar 10.3, Protein 5.1

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