Authentic Mexican Sauces Recipes
AUTHENTIC MEXICAN WHITE CHEESE SAUCE
The cheese in this recipe is actually supposed to be Queso Chihuahua cheese, but the site won't allow it. This is a recipe I was given by a cook at our local authentic Mexican restaurant after trying for years to figure it out on my own. Goes great on any mexican dish, especially rice or with tortilla chips and salsa.
Provided by brantley97
Categories Sauces
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- On medium low heat, pour 2 tbsp milk in medium sauce pan.
- Cut cheese into 1"x1" cubes.
- Put in pan on with milk.
- Drain jalapenos and pour into pan.
- Stir about every four or five minutes.
- Cheese will be very thick, add milk until you reach your desired consistancy.
- For leftovers, place in pan on stove top, add milk if consistancy is too thick.
Nutrition Facts : Calories 322.3, Fat 25.3, SaturatedFat 16, Cholesterol 89.3, Sodium 524.9, Carbohydrate 5.6, Fiber 0.4, Sugar 5.2, Protein 18.5
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
PASILLA CHILI SAUCE (AUTHENTIC MEXICAN SALSA)
This sauce is used on the fried avocados that I have recipes for in my public cookbook. This sauce is commonly passed at the Oaxacan table to use with meats, for appetizers (antojitos) or with beans and soups. There were numerous recipes and some of the variations were to use a fruity vinegar. 1 whole head of garlic charred on grill. 1 stick cinnamon cooked with the peppers and oil. Coarse salt and crushed pepper to taste. Will keep in fridge for several days and freezing is not recommended.
Provided by YaYa1689
Categories Peppers
Time 35m
Yield 1 Cup, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the lard or oil in a heavy skillet and cook the chilies until they change color, turning constantly and taking care not to burn.
- Drain on paper towels.
- Let cool then remove seeds and veins and puree in a blender with oil, vinegar, oregano and salt.
- Serve with cheese on top, or serve with cheese separate.
Nutrition Facts : Calories 110.1, Fat 10.9, SaturatedFat 2.7, Cholesterol 6.2, Sodium 28.8, Carbohydrate 2, Fiber 1, Sugar 0.1, Protein 1.6
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