Red Enchilada Sauce Tucsons El Charro Recipes

RED ENCHILADA SAUCE - TUCSON'S EL CHARRO

Red Enchilada Sauce - Tucson's El Charro image

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

Ingredients

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
1/4 cup garlic paste
3 tablespoons flour
1/2 teaspoon salt

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.

RED ENCHILADA SAUCE

Red Enchilada Sauce image

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

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
½ teaspoon dried oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
⅛ teaspoon ground black pepper
⅛ teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

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

ENCHILADAS DE POLLO ( CHICKEN ) TUCSON'S EL CHARRO

Enchiladas De Pollo ( Chicken ) Tucson's El Charro image

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

Ingredients

1 quart water
4 large chicken breasts
2 cups oil
12 corn tortillas
2 quarts enchilada sauce
4 cups longhorn cheese or 4 cups monterey jack cheese
1 avocado, peeled and sliced
2 cups sour cream

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

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