Mail Order Powder Free Red Enchilada Sauce Recipes
RED ENCHILADA SAUCE - TUCSON'S EL CHARRO
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Sauces
Time 45m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
- Remove the chiles, reserving the liquid.
- Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
- Remove to a bowl. Repeat with the rest of the chiles.
- Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.
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
RED ENCHILADA SAUCE
A very basic and mild red Enchilada Sauce that can be used in many ways. Can easily be made hotter by adding spices, jalapenos or using hot chili powder. It is quick and easy.
Provided by Annie W.
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown.
- Slowly add chicken broth and tomato sauce and cook and stir until thickened.
- Use as red sauce over any beef, game, cheese or poultry enchiladas.
- A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
Nutrition Facts : Calories 141.8, Fat 5.9, SaturatedFat 1, Sodium 1117.1, Carbohydrate 15.7, Fiber 3.1, Sugar 3.6, Protein 7.9
ENCHILADA SAUCE
I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.
Provided by mliss29
Categories Sauces
Time 45m
Yield 2 quarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
- Add chili powder and cook briefly.
- Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
- Uncover and cook 10 minutes longer.
- Puree in the blender or mash with a fork.
Nutrition Facts : Calories 19.5, Fat 1.2, SaturatedFat 0.2, Sodium 53.3, Carbohydrate 2, Fiber 0.6, Sugar 1.2, Protein 0.4
TEXAS RED ENCHILADA SAUCE
This sauce can be used with beef or cheese enchiladas. The amount of "heat" in the sauce depends on the type and amount of chili powder you use.
Provided by Mark H.
Categories Sauces
Time 45m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Melt butter/margarine in a sauce pan.
- Make a roux by browning flour in melted butter/margarine.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness is achieved.
- Taste every so often and adjust spices as needed.
- Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
- Place pan in oven and cook until enchiladas are done.
Nutrition Facts : Calories 235.7, Fat 13.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 901.9, Carbohydrate 28.5, Fiber 6.5, Sugar 11.1, Protein 6.3
EASY CHEESY RED ENCHILADA SAUCE
Here's an incredibly easy and really good homemade sauce. The recipe, found several years ago on a package of locally-made tortillas, makes enough to replace one 15-ounce can of mild red enchilada sauce.
Provided by Debs Recipes
Categories Sauces
Time 42m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Whisk together all ingredients except parmesan cheese in a saucepan; bring to boil, reduce heat and gently simmer 40 minutes, stirring occasionally.
- Remove from heat and whisk in parmesan cheese.
Nutrition Facts : Calories 78.4, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.2, Sodium 1908.3, Carbohydrate 14.9, Fiber 2.6, Sugar 5.5, Protein 3.7
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