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.
Nutrition Facts : ServingSize 1 /2 cup, Calories 113 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 497 mg, Sugar 5 g
RED ENCHILADA SAUCE
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
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
RED ENCHILADA SAUCE
This is a rich, flavorful red enchilada sauce. Pour over your favorite enchiladas and you're all set.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the 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.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 2.5 g, Fat 1.9 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 191.6 mg, Sugar 0.7 g
RED ENCHILADA SAUCE - TUCSON'S EL CHARRO
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Sauces
Time 45m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
- Remove the chiles, reserving the liquid.
- Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
- Remove to a bowl. Repeat with the rest of the chiles.
- Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.
ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO
Make and share this Enchiladas De Pollo ( Chicken ) Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
- Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
- Place 2 tbls chicken in the center of each tortilla and roll each loosely.
- Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
- Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
- Garnish with the avocado and sour cream. Serve with shredded lettuce.
Nutrition Facts : Calories 1512, Fat 134.3, SaturatedFat 41.5, Cholesterol 188, Sodium 1201.5, Carbohydrate 32.4, Fiber 5.8, Sugar 2.1, Protein 48.1
CHILE COLORADO/CON CARNE - TUCSON'S EL CHARRO
Customarily served in bowls. If cooked longer, cooking away the liquid, this chile colorado makes ideal filling for burros and chimichangas. Use recipe#230761 and recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
Provided by Mme M
Categories Meat
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the meat into 3/4" pieces. Put a handful at a time into a bag containing the flour, salt and pepper. Shake well. Repeat with the remaining meat.
- Heat the oil in a large skillet. Add a batch of meat at a time into the hot oil, not overcrowding. Brown slowly.
- Add the Enchilada Sauce, garlic puree and oregano.
- Cook over low heat at least one hour, or until the meat is very tender, stirring frequently to prevent scorching. AAdd water if necessary.
- I put a lid on my pan, and cook the dish for several hours over the lowest possible heat. The meat must be tender!
EL CHARRO CAFE GREEN ENCHILADA SAUCE
Make and share this El Charro Cafe Green Enchilada Sauce recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a medium skillet, heat oil and sauté onion.
- Add the flour and mix well.
- Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
- Puree in a blender.
- Use immediately over enchiladas, or refrigerate, or freeze for later use.
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