Authentic Mexican Sauce Recipe?!


Question:

Authentic Mexican Sauce Recipe?

I'm really interested in making a very authentic mexican sauce recipe, got any ideas? I love sauce that is really flavorful and spicy!


Answers:
Red Chile Sauce


Ingredients:

18 dried Anaheim or New Mexican Chiles

2 Ancho Chiles

3 Cloves of Garlic

1 medium onion, chopped

3 cups Water

3 Tbl Olive Oil

1? tsp dried Oregano

1 tsp salt

? tsp cumin


Directions: Red Chile Sauce

Arrange the chiles on a baking pan and place in a 200° F oven for 5 minutes or until the chiles smell like they are toasted. Take care they do not burn.

Remove the stems and seeds.

Sauté the onions, garlic, oregano and cumin in the olive oil until onions and garlic are soft.

Place all the ingredients in a blender with 1 cup of the water and purée to a smooth sauce.

Pour the sauce into a sauce pan. Stir in the additional water, bring to a boil, reduce the heat, and simmer for an hour.

The sauce should be smooth and thick.

Here is an easy variations for your mexican food recipes.

To make an easy Mexican recipe of Red Chile Sauce from powder,
use:
? cup pure Chimayo Chili Powder

4 Tbl shortening

3 Tbl all purpose flour

1 medium onion, chopped

2 cloves of garlic

2 to 3 cups water

Melt 2 tablespoons of shortening, stir in the flour, and cook the roux over a medium heat until nut brown, stirring constantly.

Add the onions, garlic, 1 tablespoon oil, and sauté until the onion is soft.

Stir in the chile powder and heat for 1 minute.

Add the water, bring to a boil, reduce the heat, and simmer for 1 hour.

Note: If you can not find Chimayo Chili Powder be sure to only use pure chili powder not the processed chile powder flavoring with added seasonings... such as garlic powder and herbs.


Green Chile Sauce
12 fresh green Anaheim, New Mexico or Pablano Chiles, roasted and pureed

1 to 2 fresh Jalape?os (optional for heat to taste)

? cups chicken broth ? small onion, chopped

1 clove garlic, chopped

2 Tbl Olive Oil

2 Tbl all purpose flour

? tsp ground cumin

? tsp black pepper

? tsp oregano

? tsp salt

Directions for this great tasting sauce.

Roast and pureé the fresh chiles. Roasting Fresh Chiles "Remember to wear your gloves" Note: 10 to 12 fresh Anaheim Chiles will yield approximate 1 cup of pureé.

Heat the olive oil in a 2 quart saucepan over medium heat. Add the chopped onions and garlic. Reduce the heat to low. Cover and "wilt" the onions for about 5 minutes. Here we are just wilting the onions not trying to "brown" them.

Increase the heat to Medium. Add the flour, cumin and black pepper. Stir constantly for about 2 minutes to form a roux mixture and cook until it just starts to change colors a light golden nut brown.

Remove the pan from the heat and slowly add in the chicken broth, stirring constantly with a wire whisk to prevent lumping.

Stir in the roasted chile purée, oregano, salt (and chopped Jalape?os, remember this is optional for heat and taste).

Return the pan to medium heat bring just to a boil. Reduce the heat to low and simmer covered for 30 minutes. Stir the chile Verde occasionally.

Here are recipes for a simple but spicy Taco sauce & the basic tex - mex sauce that goes with most mexican dishes.

Taco Sauce-
Ingredients:
2 cups canned tomatoes
1/2 medium onion
1 clove garlic
1/2 teaspoon Mexican oregano, powdered
2 green chiles
1 dash hot sauce (if desired)
1 teaspoon salt
1/2 teaspoon pepper

Directions:
1. Chop fine onion, garlic, chiles; add to tomatoes and mash until tomatoes are mashed fine.

2. Add oregano, hot sauce, salt and pepper.
This can be refrigerated for two days.

Basic Tex-Mex Sauce-

Ingredients:
4-5 ancho chiles
2 tablespoons olive oil
2 onions, quartered
2 teaspoons oregano
6 cloves garlic
3 tablespoons cumin powder
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1/2 cup tomato purée
Water.

Directions:
Mix 1 1/2 cups of beef broth mixed with 1 1/2 cups water.

For the sauce -

1. Add oregano, garlic and cumin to the blender with the chiles, or mash them in a mortar and pestle.

2. Add 1 cup of the broth to the blender and blend for 1 minute to fully incorporate the chiles.

3. Add the remaining 2 cups broth and blend to mix.

4. Heat olive oil and butter on medium heat. As soon as the butter is melts, add the flour and stir the roux until it just begins to brown and produces a nutty aroma.

5. Remove the pot from the heat and add about 1/2 cup of the chile mixture, stirring well until properly mixed.

6. Replace the pot on the heat and continue adding the chile mixture in small quantities, stirring well after each addition.

7. Add the cumin, garlic and oregano to the sauce alongwith the tomato purée.

8. Bring the mixture to a boil and simmer, uncovered, stirring frequently, until the sauce has thickened properly, about 20 minutes.

Enjoy!!

Hope these recipes help.

Do you mean salsa? Or do you mean a Mexican entree that has a sauce?
Also, you might try posting in the Ethnic Food catagory.




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