Moosewood Mexican Red Sauce Food

MEXICAN CHILAQUILES

Steps:

• For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
• Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
• Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
• Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to the plate.

MOOSEWOOD MEXICAN RED SAUCE

Steps:

• Heat olive oil in a medium-sized saucepan. Add onions and salt, and saute over medium heat for about five minutes, or until the onion is translucent. Add cumin and chili powder, and saute about five minutes more.
• Add chopped tomatoes and water/juice. Bring to a boil, artially cover and lower the heat. Simmer at least 30 minutes; even longer. Add black pepper, cayenne, and garlic at any time during the cooking. (The later you add the garlic, the more prevelant the flavor). Add the cilantro when finished cooking the sauce.
• The sauce can be left in chunky form, or pureed in a blender to make smooth.

MEXICAN RED SAUCE

Steps:

• cook the tomatoes in water with bouillon until soft.
• blend the tomatoes and juice with the chili use on enchiladas.

ROCKY'S RED SAUCE

Steps:

• Cover bottom of large stockpot with olive oil.
• Add the onions and saute till onions are almost clear.
• Add garlic and continue to simmer on low 5-10 minutes.
• Add tomatoes and tomato puree, top off with all seasonings and sugar.
• Let simmer on low and stir occasionally.
• Use for spaghetti, lasagna and pizza sauce.
• Freezes very well in ziplock bags or plastic containers.

CHEESE AND PEPPER ENCHILADAS

Steps:

• In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft.
• Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender.
• Remove from heat and stir in all the cheeses.
• Add salt to taste and set aside.
• Preheat oven to 350°F.
• Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
• Place a tortilla on a flat surface.
• Spoon 1/4 - 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan.
• Bake tightly covered for 20-25 minutes.
• When the enchiladas are baking, prepare the hot sauce.
• Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth.
• Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.).
• Serve the enchiladas on a bed of rice and top with the hot sauce.