Yayas Salsa Blanca White Sauce Recipes

Steps:

• Dissolve flour in 1/2 cup of milk (or soymilk). Set aside.
• Warm the remaining milk in a saucepan, over med heat. Do not let it boil.
• Add butter (or margarine), salt, pepper and nutmeg. Do not be afraid to use the nutmeg, it makes the sauce!
• Add the dissolved flour/milk mixture. Whisk over med heat until it thickens.
• For an even richer sauce, remove from stove and quickly whisk in an egg yolk.

Steps:

• What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it.
• Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
• Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
• Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.

Steps:

• Mix all ingredients.
• Chill as least 3 hours.

Steps:

• Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.

Steps:

• Mix all ingredients together with wisk or mixer or blender, etc.
• Best if chilled overnight.
• Serve with homemade Mexican style tortilla chips.
• Note: You may need to experiment with the spices to your own taste. Also, you may like to add more or less ranch dressing to taste, and also more or less milk to the consistency you like. Start out with less, then taste and add as you like. Most Mexican restaurants I've been to are different with the white sauce.
• I have also added sour cream to this recipe and it also does well.
• Please, if anyone finds a better way or something to add or subtract, please comment and note it!

Steps:

• Put chicken breasts and carrot in a pot, cover with water. Add salt and pepper and parsley. Cook chicken on medium heat until it turns white and is cooked through. (About 30-45 minutes) Remove chicken, allow to cool. Discard, carrot and water. Shred chicken by pulling the striations apart with a fork.
• Preheat oven to 350 degrees.
• Mix 8 oz of cheese blend, chili powder, olives, and chicken together. Add ABOUT 6 oz of sour cream, enough to turn the chicked mixture into a paste like consistency.
• In a frying pan, heat 1 tbsp of olive oil and garlic.
• fry tortillas one at a time in the garlic oil for a few seconds each side. Just enough to soften the tortilla for rolling. Do not dry off.
• Roll about a 1/4-1/3 cup of chicken mixture into the center of each tortilla. Fold edges around and place in a baking dish seam down. This process does not have to be perfect since when it bakes the cheese and sour cream go everywhere anyway. Continue this process until the pan is full.
• Combine the soup, chilies, 8 oz of sour cream, and remaining cheese blend (leave a sprinkle for the top of the pan in the end) in a bowl. Also add any remaining chicken mixture. Smother enchiladas with this sauce. It will look like too much, but the more sauce the better here.
• Bake for 25 minutes at 350. sprinkle the rest of the cheese on top with the sliced green onion. Bake for an additional 5 minutes.

Steps:

• Combine all ingredients.
• Serve with baked tortilla chips or use as a dip for fresh vegetables.