Amazing Mexican Enchilada Red Sauce Food

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.

AMAZING MEXICAN ENCHILADA RED SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather and prep all your ingredients.
• 3. Add the olive oil to a saucepan over medium heat.
• 4. Add the diced onions and red bell pepper.
• 5. Sauté, until softened... but not browned, about 5 - 6 minutes.
• 6. Add the garlic and stir until fragrant, about 1 minute.
• 7. Add the tomato paste, and stir for about 2 minutes.
• 8. Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
• 9. Chef's Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile (http://www.loschileros.com). I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I'm using heat level 3.
• 10. Whisk the flour into the stock, or water.
• 11. Add the stock or water, and the tomato puree, and stir until fully incorporated.
• 12. Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
• 13. Chef's Note: At this time add the cayenne pepper, to taste.
• 14. Chef's Note: Remember good chefs cook and taste, cook and taste. If you're using a hotter brand of chili powder, you might not need so much cayenne pepper.
• 15. Remove from heat, and place into a blender fitted with an S-Blade.
• 16. Blend until pureed, and then reserve.
• 17. Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.
• 18. This is one AMAZING sauce. Enjoy.
• 19. Keep the Faith, and keep cooking.

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

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.

ENCHILADAS WITH RED SAUCE

Steps:

• Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
• Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
• Add stewed tomatoes; stir well.
• Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
• Pour 1 1/2 cups red sauce into a 13x9" baking dish.
• Set aside. Wrap tortillas in aluminum foil.
• Heat at 350F for 12 to 15 minutes or until softened.
• Combine 1 cup chopped onion and 1 cup sliced olives.
• Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
• Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
• Repeat with remaining tortillas.
• Pour remaining 2 1/2 cups red sauce over tortillas.
• Cover and bake at 350F for 15 minutes.
• Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
• Top enchiladas with sour cream.
• Red Sauce:
• Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
• Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
• Cook over medium heat, stirring constantly, until smooth and thickened.