Enchilada Sauce With Chocolate Food

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AUTHENTIC ENCHILADA SAUCE RECIPE



Authentic Enchilada Sauce Recipe image

Learn how to make this authentic red enchilada sauce. It's super delicious and so easy to make!

Provided by Carissa

Categories     Main Course     Mexican

Time 30m

Number Of Ingredients 6

8 dried guajillo chilies (cleaned with stems and seeds removed)
2 cloves garlic (peeled)
1/4 piece onion (white)
1/4 Abuelita chocolate (tablet)
2 tbs vegetable oil
salt (to taste)

Steps:

  • Bring chiles and about 4 cups of water to a boil over medium high heat and let boil for about 5 minutes. Then remove the pot from heat and cover. Let the chiles soak for 10 minutes.
  • Transfer the chiles, 2 1/2 cups of the chile water, the garlic, and onion to a blender and blend for a couple of minutes.
  • Add 2 tablespoons of oil to a pot over medium heat.
  • When oil is hot strain the sauce into the pot and stir.
  • Add the chocolate to the pot and reduce heat to low. Let simmer for about 10-15 min.
  • Stir the sauce and season with salt to taste.
  • Remove from heat. Once cool store any leftovers in a container in the fridge.

Nutrition Facts : Calories 50 kcal, Carbohydrate 1 g, Fat 4 g, SaturatedFat 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving

HOMEMADE ENCHILADA SAUCE



Homemade Enchilada Sauce image

This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.

Provided by Cookie and Kate

Categories     Condiment

Time 10m

Number Of Ingredients 12

3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if you're sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste

Steps:

  • This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  • In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
  • Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  • Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Nutrition Facts : ServingSize 1/2 cup, Calories 133 calories, Sugar 1.8 g, Sodium 540 mg, Fat 11.1 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 8.9 g, Fiber 2.7 g, Protein 1.8 g, Cholesterol 0 mg

AUTHENTIC ENCHILADA SAUCE



Authentic Enchilada Sauce image

Rich and robust and a thousand times better than store-bought, this authentic enchilada sauce packs some serious FLAVOR!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 50m

Number Of Ingredients 12

3 ounces dried ancho peppers
3 ounces dried guajillo peppers
2-3 or more dried arbol peppers (OPTIONAL: for heat)
1 medium white onion, peeled and cut in half
2 ripe tomatoes, halved
4 cloves garlic, peeled
4 cups boiling water or chicken broth (for even more flavor)
we love Aneto 100% All-Natural Chicken Broth from Spain ((it's the BEST!))
1 teaspoon sea salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Small piece of semi-sweet chocolate (optional)

Steps:

  • Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
  • Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
  • Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
  • Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
  • Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.

Nutrition Facts : ServingSize 0.25 cups, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 125 mg, Fiber 2 g, Sugar 4 g

ENCHILADA SAUCE



Enchilada Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

ENCHILADA SAUCE WITH CHOCOLATE



Enchilada Sauce with Chocolate image

This is a great, authentic enchilada sauce, without tomato sauce.

Provided by Allrecipes Member

Categories     Sauces

Time 40m

Yield 12

Number Of Ingredients 10

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 ½ cups chicken broth
½ (1 ounce) square semisweet chocolate

Steps:

  • Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
  • Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutrition Facts : Calories 42.9 calories, Carbohydrate 6.1 g, Fat 2.2 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 34.6 mg, Sugar 1.7 g

THE BEST AUTHENTIC ENCHILADA SAUCE



The Best Authentic Enchilada Sauce image

I make it, and pour over (my very own shrimp enchilada casserole - see other recipes) enchiladas, Verdes, or anything that calls for salsa or obviously enchilada sauce!! A family favorite - plates are licked clean!

Provided by Laurenhanna

Categories     Sauces

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1/4 cup onion (white, minced)
1/2 jalapeno (seeded and chopped finely)
2 pinches cinnamon
1/4 teaspoon oregano
1 1/4 teaspoons white sugar
1/8 teaspoon red pepper flakes (optional, to taste)
1 (14 1/2 ounce) can tomato sauce
1/2 teaspoon garlic salt (or 1 med. garlic clove)
1 teaspoon dried onion (or 1/2 tsp onion powder)
1 cup water
1/4 teaspoon lime zest
1 tablespoon fresh basil (chopped, or 1 tsp dried)
1 tablespoon fresh parsley (chopped, or 1 tsp dried)
2 tablespoons cilantro (chopped)
3 tablespoons salsa (homemade is best!)

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!

HOMEMADE ENCHILADA SAUCE



Homemade Enchilada Sauce image

Make and share this Homemade Enchilada Sauce recipe from Food.com.

Provided by SweetsLady

Categories     Sauces

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons oil
3 tablespoons cornstarch
1/8-1/4 cup chili powder, to taste with more chili powder the spicier
2 cups chicken broth
1/2 cup tomato sauce
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons sugar
cayenne, to taste if you want more spice

Steps:

  • Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
  • Add in chili powder and cook for another minute.
  • Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
  • Stir in the remaining ingredients.
  • Simmer until thickened on low.

Nutrition Facts : Calories 80.8, Fat 5.8, SaturatedFat 0.8, Sodium 446.2, Carbohydrate 6, Fiber 1, Sugar 2, Protein 1.8

ENCHILADA SAUCE



Enchilada Sauce image

This is a very easy, quick enchilada sauce to use instead of the canned variety. We prefer to eat freshly made foods without alot of preservatives. This has a wonderful flavor.

Provided by Kimke

Categories     Sauces

Time 20m

Yield 1 recipe enchiladas

Number Of Ingredients 13

1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the garlic and saute for 1 to 2 minutes.
  • Add 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.
  • Use in place of canned enchilada sauce.

TEN MINUTE ENCHILADA SAUCE



Ten Minute Enchilada Sauce image

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Steps:

  • Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  • Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Nutrition Facts : Calories 116 calories, Carbohydrate 7 g, Fat 10.1 g, Fiber 2.4 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 408.4 mg, Sugar 1.9 g

AWESOME WHITE CHEESE AND CHOCOLATE ENCHILADAS



Awesome White Cheese and Chocolate Enchiladas image

I LOVE these things! These enchiladas are bathed in a sauce rich with chili powder, semisweet chocolate and a pinch of cinnamon. Please use corn tortillas and a "white" cheese for the recipe, as this sauce best complements them. Sliced avocado is a particularly tasty garnish for this dish.

Provided by EdsGirlAngie

Categories     Cheese

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 13

4 corn tortillas
2 cups white Mexican blend cheese, crumbled or cubed (Oaxacan is best, but Monterey Jack or Chihuahua would be okay)
2 green onions, sliced
1 1/2 teaspoons olive oil or 1 1/2 teaspoons corn oil
1/2 medium onion, finely diced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon cinnamon
5 teaspoons flour
2 tablespoons chili powder
2 1/4 cups vegetable stock or 2 1/4 cups chicken stock
1 ounce semisweet chocolate

Steps:

  • For the sauce: Saute onion in oil until tender.
  • Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
  • Stir in flour and chili powder, coating onion mixture.
  • Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
  • Stir in semisweet chocolate until melted and smooth.
  • Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
  • Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
  • Sprinkle with green onions and pour sauce over.
  • Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
  • (Oaxacan cheese takes slightly longer to melt.).

AUTHENTIC ENCHILADA SAUCE



Authentic Enchilada Sauce image

Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.

Provided by Bill Echols

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 ancho chile peppers
3 pasilla chile peppers
Water to cover
2 cloves crushed garlic
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
  • Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
  • In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
  • In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g

ENCHILADA SAUCE



Enchilada Sauce image

This chunky, mild sauce is a great way to use up abundant veggies from the garden. It tastes great on Mexican dishes and scrambled eggs. -Rebecca Schwegman, St. Croix Falls, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 6-1/2 cups.

Number Of Ingredients 14

10 plum tomatoes
3 cups water
2 medium onions, chopped
2 medium carrots, shredded
1 medium zucchini, shredded
1 large sweet red pepper, chopped
1 cup minced fresh cilantro
2 jalapeno peppers, seeded and chopped
7 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

  • Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 283mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

RED ENCHILADA SAUCE



Red Enchilada Sauce image

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

1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
2 tablespoons mild chili powder
4 tablespoons flour
4 cups chicken broth
1 (8 ounce) can tomato 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.

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

HOMEMADE ENCHILADA SAUCE



Homemade Enchilada Sauce image

I use this enchilada sauce for homemade enchiladas.

Provided by Mary Kate

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 10

¼ cup vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup water, or more if needed
¼ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons brown sugar
salt to taste

Steps:

  • Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Nutrition Facts : Calories 75.6 calories, Carbohydrate 6.1 g, Fat 5.8 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 135.1 mg, Sugar 3.7 g

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From isabeleats.com


CRAVE-WORTHY HOMEMADE ENCHILADA SAUCE - INSPIRED TASTE
Make Sauce. While the chilies soak, place the skillet used to toast the peppers back over medium heat. Add the oil, sliced onions and whole garlic cloves. Cook, stirring often, until …
From inspiredtaste.net


5 MINUTE ENCHILADA SAUCE | FEASTING AT HOME
Place all ingredients in a blender. Blend until smooth. Taste, add more chipotle to desired heat level. If serving over enchiladas, the sauce will cook as it bakes with …
From feastingathome.com


EASY ENCHILADA SAUCE RECIPE USING TOMATO PASTE & SIMPLE SPICES
Add the tomato paste. Add water & stir to combine. 1. Heat oil in a small saucepan and add granulated Garlic, cumin and chili powder. Stir the spice/oil combination and heat it …
From scratchtobasics.com


ENCHILADA SAUCE - TASTES BETTER FROM SCRATCH
Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring …
From tastesbetterfromscratch.com


THE BEST HOMEMADE ENCHILADA SAUCE RECIPE, RICH & SAUCY
Step 2: Stirring constantly, slowly add enough of the water to the dry ingredients to make a thin paste. Step 3: Cooking sauce to make quick enchilada sauce. Step 3: Pour the …
From highlandsranchfoodie.com


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