Redvelvetenchiladasauce Recipes
RED ENCHILADA SAUCE
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
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
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
RED VELVET ENCHILADA SAUCE
This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.
Provided by I Cook Therefore I
Categories Sauces
Time 2h20m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
- Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
- Seal the top of the foil so that the garlic and onion are a little packet
- Roast the onion and garlic for 45 minutes at 375 degrees.
- Cut the tomatoes in half and place in a pot with the water.
- Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
- Simmer for 45 minutes partially covered.
- Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
- Process until smooth and return to the pot.
- Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
- Enjoy!
Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 3.2, Cholesterol 10.3, Sodium 16.1, Carbohydrate 10.1, Fiber 1.7, Sugar 3.1, Protein 2.1
RED ENCHILADA SAUCE
A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy.
Provided by Annie W.
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
- Slowly add chicken broth and tomato sauce and cook and stir until thickened.
- Use as red sauce over any beef, game, cheese or poultry enchiladas.
- A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
Nutrition Facts : Calories 141.8, Fat 5.9, SaturatedFat 1, Sodium 1117.1, Carbohydrate 15.7, Fiber 3.1, Sugar 3.6, Protein 7.9
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- Heat a large rimmed skillet over medium heat. Once hot, add vegetable broth (or water or oil), onion, and garlic. Sauté for 4-5 minutes, stirring occasionally, until tender and slightly browned.
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