AUTHENTIC ENCHILADA SAUCE
Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.
Provided by Bill Echols
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
- Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
- In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
- In a blender or food processor, puree the mixture until smooth. Season with salt to taste.
Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g
TEN MINUTE ENCHILADA SAUCE
A super speedy enchilada sauce with a truly authentic taste.
Provided by BRANDI T
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g
ENCHILADA SAUCE BEST EVER!
The basic recipe is from a mexican restaurant but I have changed it over the years to make the "ultimate Enchilada Sauce". We use the same sauce on our poutine. Our friends beg me for the recipe! We have also used it as a dip for bbq chicken.
Provided by Goobs_Mom
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine until just melted them remove from heat.
- add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
- return to heat and stir.
- once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
- Add the chicken bouillon cubs just before adding the water.
- Add the water a cup at a time and whisk until smooth.
- repeat this step until all the water is used and the sauce is smooth.
- for a thicker sauce use less water or a thinner sauce use more water.
- once smooth add the can of tomato sauce and whisk again till well blended.
- Add six tablespoons Ketchup and stir.
- simmer on low heat until until ready to use.
Nutrition Facts : Calories 276, Fat 16.7, SaturatedFat 10, Cholesterol 40.8, Sodium 1065.5, Carbohydrate 29.8, Fiber 3.8, Sugar 8.8, Protein 5.1
EASY ENCHILADA SAUCE
Provided by Food Network
Categories condiment
Time 20m
Yield 2 1/2 cups of sauce
Number Of Ingredients 8
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.
ENCHILADA SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 35m
Yield 3 cups
Number Of Ingredients 12
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.
ENCHILADA SAUCE
This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.
Provided by Kimke
Categories Sauces
Time 20m
Yield 1 recipe enchiladas
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 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.
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