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.
CISCO'S CAFE ENCHILADA SAUCE
Make and share this Cisco's Cafe Enchilada Sauce recipe from Food.com.
Provided by Shawn C
Categories Sauces
Time 40m
Yield 2 gallons, 100 serving(s)
Number Of Ingredients 11
Steps:
- mix chicken base, water, salt, garlic powder, white pepper and marjoram.
- add oil chili powder and tomato sauce.
- bring to a roaring boil.
- add roux.
- let simmer 30 minutes.
Nutrition Facts : Calories 57.6, Fat 3.9, SaturatedFat 0.5, Sodium 260.5, Carbohydrate 5.7, Fiber 1.7, Sugar 0.7, Protein 1.1
CISCO'S ENCHILADA SAUCE
Make and share this Cisco's Enchilada Sauce recipe from Food.com.
Provided by Shawn C
Categories Sauces
Time 25m
Yield 32 cups
Number Of Ingredients 11
Steps:
- mix sauce ingredients together and boil. add the mixed roux ingredients and let simmer 20 minutes.
Nutrition Facts : Calories 179.3, Fat 12.2, SaturatedFat 1.7, Sodium 806.6, Carbohydrate 17.7, Fiber 5.3, Sugar 2.2, Protein 3.5
KITTENCAL'S RED ENCHILADA OR TACO SAUCE
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
- Add in fresh garlic and saute for 2 minutes.
- Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
- Adjust all spices to taste then season with seasoned salt and pepper to taste.
- Mix in sour cream if using and heat through (do not allow to boil).
- OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
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ENCHILADA SAUCE {READY IN 15 MINUTES!} – WELLPLATED.COM
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5/5 (4)Calories 13 per servingCategory Main Course
- In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut sugar.
- Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and let simmer gently until thickened, about 5 to 10 minutes.
- Transfer to a blender or food processor and blend until very smooth. Tip: Place a thick layer of paper towels over the top of your blender before you turn it on. Hot liquids in blenders love to splatter—don’t ask me how I know. Taste and adjust seasoning as desired.
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- Make Roux: Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
- Heat: Stir in the broth and tomato paste. Stir until smooth. Continue to heat while stirring for several minutes until the sauce is slightly thickened. Keep the heat to just below a simmer.
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