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.
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
MENUDO ROJO (RED MENUDO)
Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
Provided by GUSTAVO6
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 14
Steps:
- In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
- Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
- Preheat the broiler.
- Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
- Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 31.8 g, Cholesterol 139.2 mg, Fat 5.3 g, Fiber 6 g, Protein 14.3 g, SaturatedFat 1.5 g, Sodium 1679.1 mg, Sugar 5.6 g
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.
More about "rojo enchilada sauce recipes"
AUTHENTIC ENCHILADA SAUCE
From isabeleats.com
4.4/5 (199)Calories 37 per servingCategory Sauce
- In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
- Add in 1 cup of the chile-soaked water, 1/2 cup of fresh water, garlic, salt and Mexican chocolate. Puree until completely smooth. Add more water if the sauce is too thick for your liking.
- Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks. Use in red chicken enchiladas, easy red chilaquiles or chicken tamale casserole.
ENCHILADAS ROJAS (RED ENCHILADAS) | MUY DELISH
From muydelish.com
4.9/5 (27)Total Time 50 minsCategory Main DishCalories 210 per serving
RED ENCHILADA SAUCE RECIPE [STEP-BY-STEP] - MEXICAN …
From mexicanfoodjournal.com
4/5 (86)Calories 113 per servingCategory Salsa, Sauce
RED ENCHILADAS RECIPE | RECETA DE ENCHILADAS ROJAS
From mexicoinmykitchen.com
AUTHENTIC MEXICAN RED ENCHILADA SAUCE - LETTY'S KITCHEN
From lettyskitchen.com
ENCHILADAS ROJAS RECIPE - NEW MEXICO RED CHILE …
From honest-food.net
POLLO ROJO ENCHILADAS (CHICKEN ENCHILADAS WITH RED …
From foodal.com
RED CHILAQUILES RECIPE
From cookieandkate.com
ENCHILADAS ROJAS (OR RED ENCHILADAS) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (9)Total Time 1 hr 20 minsCategory DinnerPublished Jun 18, 2020
RECIPE: ENCHILADAS DE PIPIáN ROJO
From thekitchn.com
HOW TO MAKE AN AUTHENTIC CHILI ROJO - FUUTII.COM
From fuutii.com
ENCHILADA SAUCE AND ARROZ ROJO — AT HEART PANADERIA
From atheartpanaderia.com
JUICY PORK CARNITAS ENCHILADAS
From therecipecritic.com
ENCHILADAS ROJAS (RED ENCHILADAS) - CHICANO EATS
From chicanoeats.com
SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE
From chilipeppermadness.com
HOW TO MAKE ENCHILADAS - BON APPéTIT
From bonappetit.com
EASY RED CHICKEN POZOLE SOUP
From yellowblissroad.com
RED ENCHILADA SAUCE RECIPE
From simplyrecipes.com
H-E-B MI TIENDA MOLE ROJO - SHOP COOKING SAUCES AT H-E-B
From heb.com
You'll also love