EASY ENCHILADA SAUCE
A super-speedy enchilada sauce with a truly authentic taste.
Provided by daniaduncan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
- Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6 g, Fat 9.7 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 484.6 mg, Sugar 1.8 g
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
MEXICAN ENCHILADA SAUCE
I got this recipe from an online recipe site. It is great on "Fabulous Wet Burritos" recipe posted on this site.!
Provided by Carol E.
Categories Sauces
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all dry ingredients in a small bowl.
- Stirring constantly, slowly add enough of the water to make a thin paste.
- Pour into pan and add rest of water.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Stir in tomato sauce.
- Use in your favorite enchilada recipe.
- The amounts on the ingredients are very flexible.
Nutrition Facts : Calories 39.4, Fat 0.8, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 8.1, Fiber 2.1, Sugar 1.9, Protein 1.4
MEXICAN ENCHILADA SAUCE
I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa
Provided by Donna Matthews
Categories Sauces
Time 15m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients in a small bowl.
- Stirring constantly, slowly add enough of the water to make a thin paste.
- Pour into pan and add rest of water.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Stir in tomato sauce.
- Use in your favorite enchilada recipe.
- The amounts on the ingredients are very flexible.
- For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
- Experiment to suit your taste, but don't leave out the cocoa.
- For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
- cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
- Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.
Nutrition Facts : Calories 72.6, Fat 1.4, SaturatedFat 0.3, Sodium 538.2, Carbohydrate 14.8, Fiber 4.4, Sugar 3.9, Protein 3.1
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BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
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5/5 (93)Total Time 50 minsCategory Condiment, SauceCalories 33 per serving
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
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4.3/5 (30)Total Time 1 hrServings 10-12Calories 78 per serving
- Wipe off any dusty crevasses on the dried chilis. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
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