Rojo Enchilada Sauce Recipes

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.

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.

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.

ROJO ENCHILADA SAUCE

Steps:

• In a heavy saucepan, melt the butter. Add the flour and cook, stirring, until the mixture turns slightly golden. Remove the pan from the cooking heat and stir in the chile powders. Stir in the stock. Continue stirring until the mixture becomes smooth. Add the garlic, oregano, and cumin and simmer for about 10 minutes. Taste and adjust the seasonings, adding salt, if desired. Notes Variation: Ground chuck, roast beef, pork, or poached chicken or turkey can be added when making enchiladas.

ENCHILADA ROJA SAUCE

Steps:

• 1. Heat oil, then add flour and chili powder and stir about 2 min. 2. Add remaining ingredients. Bring to boil, then reduce heat to low and simmer for 15 min.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

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.