Best Red Enchilada Sauce Food

THE BEST RED ENCHILADA SAUCE

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.

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.

BEST RED ENCHILADA SAUCE

Steps:

• 1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Remove the stems. Toast the chiles in a dry pan or comal over medium low heat until fragrant. Keep turning the chiles so they don't burn. You can also use a toaster oven, but be sure to watch the chiles closely so they don't burn. I find the toaster oven method easier because the ancho chiles are not flat. Toast the two different types of chiles separately.
• 2. Sautee onion until translucent. Add garlic and diced tomatoes and saute for another minute.
• 3. Bring six cups of water and bouillon to a boil and add all of the chiles, onion, tomato, and garlic. Reduce the heat and simmer for fifteen minutes.
• 4. Transfer the contents of the pan to a blender and add the oregano and cumin. Place a towel over the top of the blender while blending to protect from any splatters. Blend for two minutes until the mixture is very smooth. Be careful because the mixture is very hot. Hot contents can cause the lid to fly off your blender, so just use the towel.
• 4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the seeds and tough bits of chile skin that remain. Don't skip this step.
• 5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste.
• This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month.

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.

TEXAS RED ENCHILADA SAUCE

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.

THE BEST AUTHENTIC ENCHILADA SAUCE

Steps:

• Heat Pan, med high, with oil and combine next six ingredients to pan. cook 3 min, stirring often. adding some salt and pepper to taste (if using fresh garlic add this to the pan as well).
• add remaning ingredients to the pan and bring to a boil.
• Boil for 2-3 minutes, then reduce heat to low and let simmer for up to an hour (but it only requires simmering for 10 min).
• Hints = Can be stored in fridge for up to 7 days, or frozen for about a month and a half. Batch is easily double and tripled keeping remaining frozen until ready to use for you next dish!