Recipe: Appetizing Enchilada Sauce - Red Chile Sauce

Enchilada Sauce - Red Chile Sauce. Our Easy Cheesy Enchilada Recipe Is The Perfect Go-To Weeknight Entrée. Famous Sauces of the Southwest Red and Green chile sauce! For the best red enchilada sauce there are some important steps you need to take and several ingredients you need to use and avoid: Use dried whole peppers , not ground chili powder.

In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste. When the chiles have rehydrated, blend on "liquify' until smooth. You can, of course, use your delicious homemade enchilada sauce to make enchiladas, but this is a highly versatile sauce that can be used for many different Mexican recipes, as well as to flavor your every day meals. You can cook Enchilada Sauce - Red Chile Sauce using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Enchilada Sauce - Red Chile Sauce

1. It's 8 oz of (1/2lb) dried red chile (New Mexico, California, guajillo, etc.).
2. Prepare 1/2 cup of onion (chopped).
3. You need 8 clove of garlic.
4. It's 2 tsp of ground cumin.
5. It's 1 tsp of ground coriander seeds.
6. Prepare 1 tsp of oregano.
7. You need 4 cup of reserved chile water (see below).
8. You need 1/2 tsp of pepper.
9. Prepare 2 1/2 tsp of salt (or more to taste).

It will give all of your soups and stews an authentic Mexican or Tex-Mex flair. I proudly present: the best Red Enchilada Sauce. If up until this point, you've been reaching for the red enchilada sauce can, the next time you are cooking Mexican, give this recipe a try. Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar.

Enchilada Sauce - Red Chile Sauce instructions

1. Clean the dried chiles by cutting off the stem and removing the seeds inside..
2. Boil the chiles in enough water to cover for 10 minutes or until softened. Reserve 4 cups of the water used to boil the chiles and set to the side for the next step..
3. Transfer the chiles to a blender, along with the onion, garlic, spices and 2 cups of the chile water. Blend until smooth..
4. Place the blended sauce in a colander over a large bowl. Use a spoon to help pass the blended chile sauce through the colander. Once all of the sauce has passed through, place the leftover chile paste in the blender with the remaining 2 cups of chile water and re-blend..
5. Repeat the straining process through the colander once more. Add salt and pepper to taste..
6. The strained sauce is ready to use or can be refrigerated or frozen for later use. Enjoy!.

We've added some extra creaminess and body with locally popular pinto beans, to cut down on the classic's load of saturated fat. Top with shredded lettuce and minced onion. Don't ask me why, but yesterday I got a craving for New Mexican Red Chile Sauce. Mind you, this is NOT the same thing as those little cans of Enchilada Sauce you see in the stores. Red Chile Sauce is made from New Mexican Red Chiles, and it's earthy, pungent flavor is so unique - it's really hard to explain to people who.

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