Texas Red Enchilada Sauce Recipes

HOMEMADE ENCHILADA SAUCE

Steps:

• This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
• In a medium-sized pot over medium heat, warm the oil until it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don't step away from the stove!
• Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
• Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
• Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

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.

TEXAS ENCHILADA SAUCE

Steps:

• In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
• Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 more minutes.

RED ENCHILADA 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.

MOM'S TRADITIONAL ENCHILADA SAUCE

Steps:

• 1. In a low heat setting place sauce pan on burner. Add oil, chili powder, cumin, and garlic to pan and cook for 3 minutes. This will release the spice flavors.
• 2. Add 1 1/2 cups of water to the pan and stir.
• 3. Boil for 5 minutes.
• 4. Lower heat and simmer. While simmering, make a rue with flour and water. Add Rue to desired sauce thickness. Simmer for an additional 7 minutes.
• 5. Remove from heat and pour over your prepared enchiladas.

TEXAS ENCHILADAS

Steps:

• In a skillet, cook ground beef and onion until the meat is browned and onion is tender; drain. Stir in chili powder, salt, pepper and 1-1/2 cups cheese. , Soften tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish; set aside. , For sauce, melt butter in a small saucepan. Stir in flour; cook until bubbly. Add remaining sauce ingredients. Cook, stirring constantly, until the mixture thickens. Pour over tortillas. Sprinkle with remaining cheese. , Bake at 350° for 30 minutes or until heated through and bubbly.

EASY BEEF ENCHILADAS WITH CANNED RED SAUCE

Steps:

• Preheat oven to 375°F. Lightly spray 9x13 baking dish with cooking spray.
• In a non-stick skillet, brown the lean ground beef with chopped onion. Break up the beef into small pieces. Add salt and refried beans. Mix well to combine the beans with the beef. Set aside.
• Heat the oil in a separate skillet. Place each tortilla into the hot oil for a few seconds, turning to soften. Do not crisp the tortillas, you just want to lightly fry until soft. Repeat until all tortillas have been heated. Set aside.
• Place 1/2 cup of the red enchilada sauce in the bottom of your greased 9x13 baking dish.
• Place 1/4 cup of the beef mixture into the center of each tortilla. Top with 1 tbsp of shredded cheese. Roll up the tortilla and place seam side down in the baking sheet. Repeat with the rest of the tortillas.
• Pour the rest of the enchilada sauce over the top of the filled tortillas. Top with the remaining cheese.
• Bake uncovered for about 20 minutes until bubbly. Top with chopped green onion and fresh cilantro for garnish if desired.

TEXAS RED ENCHILADA SAUCE

Steps:

• Melt butter/margarine in a sauce pan.
• Make a roux by browning flour in melted butter/margarine.
• Add spices and tomato paste; stir until well blended into roux.
• Add water gradually, stirring constantly.
• Heat until boiling.
• Continue simmering and stirring until desired thickness is achieved.
• Taste every so often and adjust spices as needed.
• Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
• Place pan in oven and cook until enchiladas are done.

RED CHILE CHEESE ENCHILADAS

Steps:

• In a dry skillet heated on high, toast the New Mexican chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover the chiles and add the bay leaf. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and the bay leaf then rinse the chiles. Place the chiles in a blender.
• Meanwhile, to make the sauce, in a medium saucepan heat the oil on medium-low heat. Add the onion and the garlic and while occasionally stirring, cook until softened and fragrant, about 3-5 minutes. Turn off the heat. Add the onion and garlic to the blender, along with the cumin, oregano, and broth. Puree for 5 minutes or until smooth.
• Pour the sauce into the saucepan and cook on medium-low heat for 10 minutes or until warm and slightly reduced. Taste and adjust seasonings, adding salt if needed. You should have about 3 cups of sauce, though if you have a bit more or less that's fine.
• For the enchiladas, first preheat the oven to 350°F and pour the oil into a 9×13 baking dish. To quickly warm the tortillas, place them in the baking dish (it's okay if they overlap) and make sure they get covered in the oil. Place the uncovered in the oven for 3-5 minutes or until the tortillas are soft and warm. Remove the tortillas from the baking pan and keep covered. Pour half the red chile sauce into the baking dish.
• To assemble the enchiladas, place a warm tortilla on a clean surface and add 1/4 cup of the cheese and then roll the tortilla. Place rolled tortillas in the baking dish, seam side down. Repeat with the remaining tortillas. Evenly pour over the enchiladas the remaining salsa, then top with the remaining cheese.
• Bake uncovered for 15-20 minutes or until the cheese has melted. Top the enchiladas with the onion and jalapeños, and serve warm with guacamole on the side.

ENCHILADAS ROJAS

Steps:

• Remove all the stems, seeds, and veins from the dried chiles.
• Add the dried chiles to a stock pot and cover them with 4 cups water.
• Bring to a boil.
• Cover with a lid and turn off heat.
• Let sit in the hot water for 5-7 minutes, or until fully pliable
• Discard the water.
• Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender.
• Add the remaining 2 cups water to the blender.
• Blender until smooth.
• Heat 2 tablespoons of oil in a stock pot.
• Place strainer over the pot.
• Strain the sauce into the pot. Stirring occasionally.
• If the sauce is too thick, add a splash of water.
• Set aside until ready to use.
• In a large skillet, heat the remaining oil.
• Fry the tortillas. 1-2 minutes on each side.
• Place tortillas on a paper towel.
• Drain any excess oil.
• Dip the tortilla into the red chile sauce.
• Place the tortilla on a plate.
• Stuff with 1 tablespoon queso fresco.
• Fold one side of the tortilla over.
• Fold the other side of the tortilla in, creating the shape of a flute.
• Set aside.
• Cover with aluminum foil to keep warm.
• Repeat until there are no more tortillas.
• Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana.
• Serve and enjoy!