Amazing Mexican Enchilada Red Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

This is my kickin’ Enchilada sauce that is just too good for words, but I’ll give you two… AWESOME SAUCE!!!

I’ve played about with a lot of ingredients, talked to a lot of people South of the Border, and tried it with over a dozen different chili powders… Today was my final test… I’ll give you a hint: 90% of this rests on the type of chili powder you use, but more on that later.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
bunches
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

3 Tbsp
olive oil, extra virgin
1/2 medium
yellow onion, small dice
1/2 medium
red bell pepper, small dice
2 clove
garlic, minced
2 Tbsp
tomato paste
1/4 c
chili powder, your choice
1 tsp
ground cumin
1 tsp
ground paprika
2 c
chicken or beef stock (not broth), or filtered water
10 oz
(1 can) tomato puree
1 pinch
cayenne pepper, or to taste

Step-By-Step

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1PREP/PREPARE

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2Gather and prep all your ingredients.

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3Add the olive oil to a saucepan over medium heat.

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4Add the diced onions and red bell pepper.

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5Sauté, until softened… but not browned, about 5 – 6 minutes.

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6Add the garlic and stir until fragrant, about 1 minute.

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7Add the tomato paste, and stir for about 2 minutes.

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8Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.

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9Chef’s Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile (loschileros.com). I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I’m using heat level 3.

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10Whisk the flour into the stock, or water.

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11Add the stock or water, and the tomato puree, and stir until fully incorporated.

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12Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened

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13Chef’s Note: At this time add the cayenne pepper, to taste.

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14Chef’s Note: Remember good chefs cook and taste, cook and taste. If you’re using a hotter brand of chili powder, you might not need so much cayenne pepper.

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15Remove from heat, and place into a blender fitted with an S-Blade.

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16Blend until pureed, and then reserve.

17Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.

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18This is one AMAZING sauce. Enjoy.

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19Keep the Faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom