Best Red Enchilada Sauce Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.