Mail Order Powder Free Red Enchilada Sauce Food

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.

MAIL ORDER 'POWDER-FREE' RED ENCHILADA SAUCE

Steps:

• Wipe off the chiles with a damp cloth.
• Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile.
• Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes).
• Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits submerged. Soak for about 30 minutes.
• Place the garlic, onion, spices and drained tomatoes into a blender.
• Add the soaked chiles (including liquid), and puree until smooth.
• Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste.
• To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick), then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate), then smother with more sauce. No baking(impatient guy trick). Finish with a dollop of sour cream and a single black olive if you like.

EASY RED ENCHILADA SAUCE

Steps:

• Heat bacon drippings in skillet on medium high.
• Add the chili powder and cumin. Stir to incorporate with the bacon drippings.
• Cook, constantly stirring, until the spices become dark, almost burnt looking (make sure you watch close so it doesn't really burn!) This only takes about 1-2 minutes.
• Add tomato sauce and water, stir thoroughly.
• Reduce to medium-low, and allow to come to a slight bubble until thickened.

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.