Rojo Enchilada Sauce Recipes

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AUTHENTIC ENCHILADA SAUCE



Authentic Enchilada Sauce image

Rich and robust and a thousand times better than store-bought, this authentic enchilada sauce packs some serious FLAVOR!

Provided by Kimberly Killebrew

Categories     condiment     Sauce

Time 50m

Number Of Ingredients 12

3 ounces dried ancho peppers
3 ounces dried guajillo peppers
2-3 or more dried arbol peppers (OPTIONAL: for heat)
1 medium white onion, peeled and cut in half
2 ripe tomatoes, halved
4 cloves garlic, peeled
4 cups boiling water or chicken broth (for even more flavor)
we love Aneto 100% All-Natural Chicken Broth from Spain ((it's the BEST!))
1 teaspoon sea salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
Small piece of semi-sweet chocolate (optional)

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.

Nutrition Facts : ServingSize 0.25 cups, Calories 33 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 125 mg, Fiber 2 g, Sugar 4 g

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.

ENCHILADA SAUCE - ESTILO GUANAJUATO SALSA ROJO ( RED SAUCE GUAN



Enchilada Sauce - Estilo Guanajuato Salsa Rojo ( Red Sauce Guan image

My favorite red sauce! This is wonderful on so many things. Try it as an enchilada sauce, stir into leftover rice for a red rice side, mix with left over shredded roast or chicken, the possibilities are only limited by your imagination! Tangy and slightly spicy with a hint of sweetness. Enjoy this, experiment with it, change it, add to it and make it your own.

Provided by Mamas Kitchen Hope

Categories     Sauces

Time 30m

Yield 2 cups

Number Of Ingredients 15

5 dried ancho chiles
3 large tomatoes, quartered
1 onion, coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh cilantro
3 tablespoons sugar
2 limes, juice of
1/2 cup broth, any variety or 1/2 cup tomato juice
1 dried pequin pepper, crumbled
1/4 cup olive oil
2 stalks celery, chopped
1 large onion, chopped
1 green pepper, diced
1/2 teaspoon black pepper
salt

Steps:

  • Remove stem of ancho chilis and tear open to expose seeds and create an open and flat chili. Discard seeds.
  • Place chili one at a time SKIN side down on a SCREAMING HOT skillet or grill pan. The chili should pop and crackle a little as you press it flat and hold it against the scorching hot surface with a metal spatula while you count one cerveza two cerveza three cerveza! Remove from pan and repeat until all chilis are seared. (NOT the pequin tho!).
  • Now place the seared Ancho chilis in 1 cup VERY HOT water and weigh them down with something so they stay submersed. I use a potato masher bc it stands by itself and is easy to remove.
  • Soak chilis for about 15-20 minutes. Drain and discard soaking water.
  • Meanwhile, chop, dice and measure remaining ingredients.
  • In a blender combine drained chilis, chili pequin, tomatoes, garlic, 1 onion- reserve the other to add later, cilantro, sugar, lime juice and broth or juice. Pulse until smooth. (I use what I have on hand. Try to match the broth to whatever dish you are preparing or use V8 or tomato juice.).
  • Heat oil in the skillet used previously or a heavy pot. Add celery, onion, and green pepper and saute until they begin to soften. (I like to keep the pieces rather large, about 1 inch in size.).
  • Remove from heat and pour all ingredients from blender into hot pan. IT WILL splatter and pop! Be careful! Return to burner and whisk over high heat until the mixture comes to a boil.
  • Reduce heat immediately and continue whisking periodically for about 10 minutes or until sauce is thick.
  • Use immediately or transfer to a glass jar with tight fitting lid, cool and store in refrigerator until ready to use.
  • Note: I have hot packed this into a sterilized glass canning jar. It never lasts long in my house so I do not know how long it keeps.

Nutrition Facts : Calories 582.8, Fat 31.6, SaturatedFat 4.4, Cholesterol 0.2, Sodium 413.5, Carbohydrate 75.8, Fiber 16.5, Sugar 35, Protein 10.6

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

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

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.

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