Looking for good recipes for red enchilada sauce and green enchilada sauce.?!


Question: So I can make them at home instead of buying them in the can.


Answers: So I can make them at home instead of buying them in the can.

Here's the red enchilada sauce:

8 dried California chilies
1 1/2 tablespoon lard or vegetable oil
1 garlic clove
1 tablespoon all-purpose flour
1 teaspoon vinegar
3/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
Water

For a hotter sauce, substitute three New Mexico chiles in place of three of the California chilies.

Wash chiles thoroughly. Place in a large saucepan and cover generously with water. Cover and bring to a boil. Remove from heat and let stand fifty minutes or until softened. Drain chiles, reserving soaking liquid. Pull off stems, slit chilies open and rinse off seeds.

Place chiles and a cup soaking liquid in blender or food processor.

Process until pureed. Turn into a sieve and rub through sieve into bowl to eliminate small bits of peel. Rinse blender with an additional cup soaking liquid and pour over remaining pulp in sieve.

Heat oil or lard and garlic in a medium saucepan. When oil is fragrant with garlic, discard garlic clove. Stir in flour until mixture is smooth.

Cook about a minute. Add pureed chile mixture and remaining ingredients. Bring to a boil; reduce heat. Cook and stir until slightly thickened. Taste and add more salt if needed.

Green Enchilada Sauce
* 1 pound peeled (paper skin) and washed
tomatillos, cut in halves
* 2 medium white onions coarsely chopped.
* 1/4 cup olive oil
* 4-6 cloves garlic, smashed or 2 -3 teaspoons garlic powder
* 1 1/2 teaspoon cumin
* 1 tablespoon mild chili powder (or to taste)
* 2 cups roasted, peeled, seeded and chopped Anaheim chilies
* (Or)1 can diced green chilies -- (4 oz)
* 3 cups mild chicken broth
* Salt and pepper to taste

Instruction:
In a medium sauce pan, place the olive oil, onions and garlic and cook until soft. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.

Reduce heat to a simmer and cover, continue cooking until the tomatillos are soft. Cool until room temperature. At this point, you may refrigerate sauce for later or freeze. When ready, process sauce until smooth in a blender or food processor.

Red Enchilada Sauce
INGREDIENTS

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 teaspoon minced onion
* 1/2 teaspoon dried oregano
* 2 1/2 teaspoons chili powder
* 1/2 teaspoon dried basil
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon salt
* 1/4 teaspoon ground cumin
* 1 teaspoon dried parsley
* 1/4 cup salsa
* 1 (6 ounce) can tomato sauce
* 1 1/2 cups water

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DIRECTIONS

1. 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.
2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Oh yum...that would be good.

I don't know if you have a Trader Joe's or not...but their Trader Joe's Mexican Sauce is soooooo good. One of the best bottled enchilada sauce I've ever bought, worth the price.. (their bottled enchilada sauce sucks though).





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