Amazing Mexican Enchilada Red Sauce Recipes

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. PREP/PREPARE
• 2. Gather and prep all your ingredients.
• 3. Add the olive oil to a saucepan over medium heat.
• 4. Add the diced onions and red bell pepper.
• 5. Sauté, until softened... but not browned, about 5 - 6 minutes.
• 6. Add the garlic and stir until fragrant, about 1 minute.
• 7. Add the tomato paste, and stir for about 2 minutes.
• 8. Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
• 9. Chef's Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile (http://www.loschileros.com). I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I'm using heat level 3.
• 10. Whisk the flour into the stock, or water.
• 11. Add the stock or water, and the tomato puree, and stir until fully incorporated.
• 12. Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
• 13. Chef's Note: At this time add the cayenne pepper, to taste.
• 14. Chef's Note: Remember good chefs cook and taste, cook and taste. If you're using a hotter brand of chili powder, you might not need so much cayenne pepper.
• 15. Remove from heat, and place into a blender fitted with an S-Blade.
• 16. Blend until pureed, and then reserve.
• 17. Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.
• 18. This is one AMAZING sauce. Enjoy.
• 19. Keep the Faith, and keep cooking.