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
RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)
This is the homemade sauce I use for all our enchiladas
Provided by Deana Fromm
Categories Salsas
Time 2h
Number Of Ingredients 8
Steps:
- 1. Cut ends off of dried chilies, de-seed (if desired)
- 2. Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
- 3. Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
- 4. Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.
- 5. Once sauce is put together; place 2 tbsp oil in pan. Heat to very hot, slowly poor sauce into pan and fry it...Yes fry it,. Simmer for about 1/2 on low and let rest for 2 hours before serving to allow all ingredients to mess together.
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
ENCHILADA SAUCE - ESTILO GUANAJUATO SALSA ROJO ( RED SAUCE GUAN
My favorite red sauce! This is wonderful on so many things. Try it as an enchilada sauce, stir into leftover rice for a red rice side, mix with left over shredded roast or chicken, the possibilities are only limited by your imagination! Tangy and slightly spicy with a hint of sweetness. Enjoy this, experiment with it, change it, add to it and make it your own.
Provided by Mamas Kitchen Hope
Categories Sauces
Time 30m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Remove stem of ancho chilis and tear open to expose seeds and create an open and flat chili. Discard seeds.
- Place chili one at a time SKIN side down on a SCREAMING HOT skillet or grill pan. The chili should pop and crackle a little as you press it flat and hold it against the scorching hot surface with a metal spatula while you count one cerveza two cerveza three cerveza! Remove from pan and repeat until all chilis are seared. (NOT the pequin tho!).
- Now place the seared Ancho chilis in 1 cup VERY HOT water and weigh them down with something so they stay submersed. I use a potato masher bc it stands by itself and is easy to remove.
- Soak chilis for about 15-20 minutes. Drain and discard soaking water.
- Meanwhile, chop, dice and measure remaining ingredients.
- In a blender combine drained chilis, chili pequin, tomatoes, garlic, 1 onion- reserve the other to add later, cilantro, sugar, lime juice and broth or juice. Pulse until smooth. (I use what I have on hand. Try to match the broth to whatever dish you are preparing or use V8 or tomato juice.).
- Heat oil in the skillet used previously or a heavy pot. Add celery, onion, and green pepper and saute until they begin to soften. (I like to keep the pieces rather large, about 1 inch in size.).
- Remove from heat and pour all ingredients from blender into hot pan. IT WILL splatter and pop! Be careful! Return to burner and whisk over high heat until the mixture comes to a boil.
- Reduce heat immediately and continue whisking periodically for about 10 minutes or until sauce is thick.
- Use immediately or transfer to a glass jar with tight fitting lid, cool and store in refrigerator until ready to use.
- Note: I have hot packed this into a sterilized glass canning jar. It never lasts long in my house so I do not know how long it keeps.
Nutrition Facts : Calories 582.8, Fat 31.6, SaturatedFat 4.4, Cholesterol 0.2, Sodium 413.5, Carbohydrate 75.8, Fiber 16.5, Sugar 35, Protein 10.6
IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)
I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.
Provided by Pierre Dance
Categories Sauces
Time 1h35m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place chiles on a wire cooling rack on a baking sheet.
- Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
- Let them cool to touch.
- Cut tops off, split in two with a sharp knife.
- Remove seeds and veins, the soft part that holds the seeds.
- Cover with boiling water, let steep an hour.
- Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
- Combine all ingredients including the water in a sauce pan.
- Bring to a simmer, simmer for 15 minutes.
- Stirring occasionly.
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