Smooth Enchilada Sauce Food

ENCHILADA SAUCE

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.

EASY ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

HOMEMADE ENCHILADA SAUCE

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.

SMOOTH ENCHILADA SAUCE

Steps:

• In large saucepan saute garlic in oil until lightly browned; discard garlic.
• Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
• Stir in chili powder.
• Gradually stir in broth, tomato sauce, oregano, salt and cumin.
• Simmer for 15 minutes.

ENCHILADA SAUCE BEST EVER!

Steps:

• Melt butter or margarine until just melted them remove from heat.
• add chili powder oregano garlic powder coriander salt pepper cumin into melted butter and stir till well mixed together.
• return to heat and stir.
• once hot add flour to the butter mixture and mix until flour is mixed with the butter. You should not see any white from the flour.
• Add the chicken bouillon cubs just before adding the water.
• Add the water a cup at a time and whisk until smooth.
• repeat this step until all the water is used and the sauce is smooth.
• for a thicker sauce use less water or a thinner sauce use more water.
• once smooth add the can of tomato sauce and whisk again till well blended.
• Add six tablespoons Ketchup and stir.
• simmer on low heat until until ready to use.

ENCHILADA 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

Steps:

• Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
• Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for atleast 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
• In a separate pan heat oil and add flour to make a roux. Blend 4 cups warm tomato juice to roux and mix well. Quickly stir roux paste into boiling tomato juice. Continue stirring to avoid lumps until mixture thickens. If too thick, add water until desired consistency is reached. Adjust seasonings. Ladle into hot jars and process 30 minutes in a water-bath canner.

ENCHILADA SAUCE

Steps:

• Pour tomato sauce into a small saucepan over medium heat. Add spices and stir. In a cup, combine warm water with flour until it forms a paste, then gradually add to tomato mixture while stirring. Let simmer for 10 minutes, to thicken. Cool the sauce then spoon over enchiladas or layered tortillas and cheese, then prepare according to enchilada recipe directions (usually, heat in 425 degree oven for about 15 minutes). Muy bueno!

ENCHILADA SAUCE

Steps:

• Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
• Add chili powder and cook briefly.
• Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
• Uncover and cook 10 minutes longer.
• Puree in the blender or mash with a fork.

THE BEST AUTHENTIC ENCHILADA SAUCE

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!