THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
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.
ENCHILADA SAUCE BEST EVER!
The basic recipe is from a mexican restaurant but I have changed it over the years to make the "ultimate Enchilada Sauce". We use the same sauce on our poutine. Our friends beg me for the recipe! We have also used it as a dip for bbq chicken.
Provided by Goobs_Mom
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter or margarine until just melted them remove from heat.
- add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
- return to heat and stir.
- once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
- Add the chicken bouillon cubs just before adding the water.
- Add the water a cup at a time and whisk until smooth.
- repeat this step until all the water is used and the sauce is smooth.
- for a thicker sauce use less water or a thinner sauce use more water.
- once smooth add the can of tomato sauce and whisk again till well blended.
- Add six tablespoons Ketchup and stir.
- simmer on low heat until until ready to use.
Nutrition Facts : Calories 276, Fat 16.7, SaturatedFat 10, Cholesterol 40.8, Sodium 1065.5, Carbohydrate 29.8, Fiber 3.8, Sugar 8.8, Protein 5.1
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