Redvelvetenchiladasauce Recipes

AUTHENTIC ENCHILADA SAUCE

Steps:

• Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
• Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
• Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
• Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
• Store in the fridge for up to 2 weeks or freeze it for several months. I like to freeze about a cup of it per freezer bag so I can conveniently grab a bag as needed.Makes approx. 5-6 cups.

RED ENCHILADA SAUCE

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.

RED VELVET ENCHILADA SAUCE

Steps:

• Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
• Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
• Seal the top of the foil so that the garlic and onion are a little packet
• Roast the onion and garlic for 45 minutes at 375 degrees.
• Cut the tomatoes in half and place in a pot with the water.
• Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
• Simmer for 45 minutes partially covered.
• Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
• Process until smooth and return to the pot.
• Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
• Enjoy!