Mexican Style Tomato Sauce Food

MEXICAN TOMATO SAUCE

Mexican Tomato Sauce image

Make and share this Mexican Tomato Sauce recipe from Food.com.

Provided by IngridH

Categories Sauces

Time 50m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (16 ounce) cans tomatoes
2 tablespoons oil
1 cup onion, finely chopped
1 small jalapeno pepper, minced
2 garlic cloves, minced
2 tablespoons red wine
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1/2 teaspoon cumin
1/2 teaspoon dried basil

Steps:

Drain the tomatoes, and reserve the juice.
Chop the tomatoes, and set aside.
In a medium saucepan, heat the oil over medium heat.
Add the onion, jalapeno and garilc.
Cook until onion is translucent, but not browned, about 5 minutes.
Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
Using a food processor or hand blender, puree the sauce.

MEXICAN MOLE SAUCE

Mexican Mole Sauce image

This is a good version to make with ingredients you can keep on hand. Serve with a rotisserie chicken or your own cooked chicken to give it an entirely different flavor. Rice and/or tortillas plus salad greens, sliced avocado, and chopped tomatoes round out a simple but special meal.

Provided by ROSEP47

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
¼ cup finely chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon dried cilantro
⅛ tablespoon dried minced garlic
1 (10.75 ounce) can condensed tomato soup
1 (4 ounce) can diced green chile peppers

Steps:

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

Nutrition Facts : Calories 88.2 calories, Carbohydrate 13.7 g, Fat 3.8 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 752.8 mg, Sugar 6.7 g

MEXICAN-STYLE TOMATO SAUCE

Mexican-Style Tomato Sauce image

Categories Sauce Blender Onion Tomato Quick & Easy Jalapeño Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

a 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil

Steps:

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.

LIGHT MEXICAN TOMATO SAUCE: CALDILLO DE JITOMATE

Light Mexican Tomato Sauce: Caldillo De Jitomate image

This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids.

Provided by Mami J

Categories Sauces

Time 7m

Yield 1 cup, 2-4 serving(s)

Number Of Ingredients 4

Ingredients

2 roma tomatoes
1 slice onion, a 1 1/2 inch piece is good
1 -2 dried arbol chile (or 1 fresh serrano, 1/2 fresh jalapeno, or 1 dried guajillo)
salt, to taste

Steps:

Place the tomatoes, onion and chiles in a small sauce pan with enough.water to almost cover the tomatoes. Cook until the tomatoes are soft. Then puree them in a blender with salt to taste and some of the cooking liquid, adjusting the amount to achieve the texture that you like.
Some people add a little powdered chicken stock (Knorr Suiza). You can add a bit of garlic too. If you are pouring this over fried eggs you can either pour it over them in the same pan where they cooked and let the sauce simmer a little or you can just pour it over the eggs right in the serving plate (I prefer this method-less fat!). You can also use this sauce for chilaquiles, but in this can be fried in a little oil or added to the fried tortillas in the pan where they were fried. I like my chilaquiles crunchy so I fry the sauce separately in about a tsp of oil.
This sauce is so basic that herbs such as oregano or cilantro can be added and the flavor can be changed completely.

Nutrition Facts : Calories 14.9, Fat 0.1, Sodium 3.5, Carbohydrate 3.3, Fiber 0.9, Sugar 2, Protein 0.6

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