Enchilada Sauce Estilo Guanajuato Salsa Rojo Red Sauce Guan Recipes

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Steps:

• Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

HOMEMADE RED ENCHILADA SAUCE RECIPE

Steps:

• Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
• Allow chiles to cool and then remove stems, seeds, and veins.
• Char the onion, tomatoes, and garlic in a hot pan.
• Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
• Bring to a boil and then reduce the heat to low.
• Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
• Blend the chiles, onion, tomatoes, garlic, oregano marjoram, and the soaking water until smooth. It usually takes about a minute.
• Add water little by little if necessary to blend. You may have to blend in two batches
• Strain the mixture.
• Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
• Reduce the heat and simmer for 30 minutes until the sauce has thickened.
• Add salt to taste.
• Allow the sauce to sit for at least 2 hours so that the flavors meld.
• Warm the sauce before serving.

RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

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

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.

ENCHILADA SAUCE - ESTILO GUANAJUATO SALSA ROJO ( RED SAUCE GUAN

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.