Irmas Red Enchilada Sauce Salsa De Chile Rojo Recipes

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RED ENCHILADA SAUCE



Red Enchilada Sauce image

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

1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cumin
2 tablespoons mild chili powder
4 tablespoons flour
4 cups chicken broth
1 (8 ounce) can tomato 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.

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 (SALSA DE CHILE ROJO)



Red Enchilada Sauce (Salsa De Chile Rojo) image

This is the homemade sauce I use for all our enchiladas

Provided by Deana Fromm

Categories     Salsas

Time 2h

Number Of Ingredients 8

10 dried pasilla, ancho or mexican chilies
1 c beef broth
1-2 tsp cumin
1-2 Tbsp cayenne pepper
1 Tbsp salt
1/2 medium white onions
2 clove garlic
1/2 tsp oregano, dried

Steps:

  • 1. Cut ends off of dried chilies, de-seed (if desired)
  • 2. Cut chilies into chucks and place in sauce pan with water just above the chilies. Slowly cook until chilies are very soft.
  • 3. Place chilies in blender, blend until smooth. (sauce will be thick) Put blended chilies in pan with remaining water and add the broth.
  • 4. Season to taste adding salt, and cayenne pepper to desired heat level. Simmer for about 1/2-1 hour.
  • 5. Once sauce is put together; place 2 tbsp oil in pan. Heat to very hot, slowly poor sauce into pan and fry it...Yes fry it,. Simmer for about 1/2 on low and let rest for 2 hours before serving to allow all ingredients to mess together.

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)



Irma's Red Enchilada Sauce (Salsa De Chile Rojo) image

I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

Provided by Pierre Dance

Categories     Sauces

Time 1h35m

Yield 4 1/2 cups

Number Of Ingredients 9

5 dried pasilla peppers
5 dried ancho chiles or 5 dried New Mexico chiles
2 cups boiling water
2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
2 garlic cloves, minced
1/4 cup oil
3/4 teaspoon kosher salt
1 teaspoon crumbled Mexican oregano
1/2 teaspoon whole cumin seed, grind fresh with oregano

Steps:

  • Preheat oven to 375°F.
  • Place chiles on a wire cooling rack on a baking sheet.
  • Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
  • Let them cool to touch.
  • Cut tops off, split in two with a sharp knife.
  • Remove seeds and veins, the soft part that holds the seeds.
  • Cover with boiling water, let steep an hour.
  • Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
  • Combine all ingredients including the water in a sauce pan.
  • Bring to a simmer, simmer for 15 minutes.
  • Stirring occasionly.

BASIC RED SAUCE (SALSA DE CHILE ROJO)



Basic Red Sauce (Salsa De Chile Rojo) image

When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.

Provided by FLUFFSTER

Categories     Sauces

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 9

8 ancho chilies, dried
3 1/2 cups warm water
1 medium onion, chopped
2 garlic cloves, chopped
1/4 cup vegetable oil
1 (8 ounce) can tomato sauce
1 tablespoon dried Mexican oregano (regular will do)
1 tablespoon cumin seed
1 teaspoon salt

Steps:

  • Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
  • Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
  • Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

CHILE ROJO



Chile Rojo image

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.

Provided by cervantesbrandi

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 5

8 dried New Mexico chiles (stems removed)
1 roma tomato
1/4 white onion
2 garlic cloves
1 teaspoon salt

Steps:

  • Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
  • Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
  • Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

Nutrition Facts : Calories 44.6, Fat 0.4, SaturatedFat 0.1, Sodium 2334.1, Carbohydrate 10, Fiber 2.4, Sugar 4.5, Protein 1.6

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