Enchilada Sauce Recipes

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add the garlic and saute for 1 to 2 minutes.
• Add 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.
• Use in place of canned enchilada sauce.

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

Steps:

• Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
• add remaning ingredients to the pan and bring to a boil.
• Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
• Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!

Steps:

• Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
• Add in chili powder and cook for another minute.
• Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
• Stir in the remaining ingredients.
• Simmer until thickened on low.

Steps:

• In large saucepan saute garlic in oil until lightly browned; discard garlic.
• Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
• Stir in chili powder.
• Gradually stir in broth, tomato sauce, oregano, salt and cumin.
• Simmer for 15 minutes.

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.

Steps:

• Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
• Add chili powder and cook briefly.
• Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
• Uncover and cook 10 minutes longer.
• Puree in the blender or mash with a fork.

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:

• Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
• Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Steps:

• First make the sauce.
• Heat oil in a saucepan.
• Add flour, chilli powder, oregano and cumin and cook over a medium heat, stirring constantly, until golden brown.
• Add garlic and passata and mix to combine.
• Stir the stock into the tomato and chilli mixture and bring to the boil, reduce heat and simmer for 10 minutes, or until sauce reaches the required consistency.
• Turn off heat.
• (The sauce can be stored in an airtight container in the fridge for up to 2 weeks.) Make the enchiladas.
• Brown the mince in a dry frying pan (or wok) and then put the mince in a colander to drain off any excess fat.
• In the same pan heat the oil and fry the onion and peppers until soft.
• Return the cooked mince to the pan and add approximately⅓ of the sauce and stir to combine the mixture.
• You can add more chilli powder to the meat at this point if you want to spice it up more.
• Add salt and pepper to taste.
• Assemble the enchiladas.
• Divide the meat and sauce mixture equally between the 8 flour tortillas, fold in the sides and secure with a cocktail stick to stop them from unfolding.
• Place in a lightly greased baking tin.
• You can usually only fit four in a tin; use 2 tins or freeze some of the enchiladas.
• Pour the remaining sauce across the middle of the enchiladas and then remove the cocktail sticks.
• Put the grated cheese over the part of the enchiladas covered by the sauce.
• Cover loosely with tin foil and bake in the oven at Gas Mark 5 for 30 minutes.
• Serve with salad, saffron rice and french stick.
• To freeze individually place each enchilada on a piece of tin foil, add sauce, remove cocktail stick then wrap in the foil and place in the freezer.
• To cook unwrap the enchilada while still frozen and place in a baking tin, let the enchilada defrost and then add grated cheese, cover with foil and cook at Gas Mark 5 for 30 minutes.

Steps:

• Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
• Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
• Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.

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.