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Question by Gina: An easy but super yummy enchilada red sauce?
I cannot find the recipe I used before. I think it used chili powder instead of actual chilis so it was easy but I don’t really care too much as long as the recipe doesn’t take forever and of course it has to taste yummy. 😀 I really want it to taste like the sauce they use in Mexican restaurants. Some people make a red sauce that tastes like tomatoes and pasta sauce and has the chunks of tomatoes and is kind of runny. It just does not taste good. It doesn’t taste Mexican, more Italian. BLAH. Ok, thanks everyone!
Best answer:
Answer by aknaswonder
Oil
Flour
New Mexico Red Chili Powder
Cumin
Mexican Oregano
Garlic
Beef Broth
Make roux out of oil and flour. Add in broth and whisk all lumps out. Add in chili to taste and whisk again and if needed, add more broth. Add in minced garlic, cumin, and oregano to taste. Whisk in again. Lower heat to simmer. Cover and let herbs cook in for at least 35-45 minutes, stirring occasionally. Now you have enchilada sauce. Hope you try it and like it.
In Mexico, tomato is not used in enchilada sauce.
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Here is a recipe
http://allrecipes.com/Recipe/Enchilada-Sauce-2/Detail.aspx
This is a recipe I found and it has good ratings. It sounds as if it is what you are looking for, and it is quick and easy.
I hope you like it. I have left you the email address at the bottom of the page.
Enchilada red sauce
Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions
1.Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2.Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Prep Time:
5 MinCook Time:
15 MinReady In:
20 Min
Servings (Help)
US
Metric Calculate
Original Recipe Yield 3 cups
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
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.
Title: Red Enchilada Sauce
Categories: Sauces, Chili, Mexican
Yield: 2 servings
10 Large red chile pods
1 1/2 ts Flour
4 Garlic cloves
1/4 ts Cumino
1 ts Cilantro (optional)
1 1/2 ts Bacon drippings
1 Small onion chopped
1 Salt and pepper to taste
1 tb Oregano
Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place chile’s, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture.
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In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the
chile mixture and simmer for 30-45 minutes.
Genuine Mexican Red Enchilada Sauce
10 ripe regular tomatoes or 15 pomodoros
1 – 10 fresh serrano peppers depending on how hot you like it.
half of a large onion
1 clove of garlic (optional)
1/4 cup cilantro (optional)
salt to taste
Boil tomatoes and peppers in water until tomatoes begin to become soft
Place tomatoes and peppers in blender or food processor with onion, garlic (optional) and cilantro(optional)
liquify
In pot sauce in a pan and bring to boil stirring frequently
once sauce comes to a boil put on low heat and simmer about 15 minutes or until sauce thickens
salt to taste
This is the authentic Mexican way of making red enchilada sauce. I don’t know what you might have had in a restaurant in the US.