amazing mexican enchilada red sauce

How To Make amazing mexican enchilada red sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather and prep all your ingredients.
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  Step 3
  Add the olive oil to a saucepan over medium heat.
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  Step 4
  Add the diced onions and red bell pepper.
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  Step 5
  Sauté, until softened… but not browned, about 5 – 6 minutes.
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  Step 6
  Add the garlic and stir until fragrant, about 1 minute.
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  Step 7
  Add the tomato paste, and stir for about 2 minutes.
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  Step 8
  Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
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  Step 9
  Chef’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 (http://www.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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  Step 10
  Whisk the flour into the stock, or water.
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  Step 11
  Add the stock or water, and the tomato puree, and stir until fully incorporated.
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  Step 12
  Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
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  Step 13
  Chef’s Note: At this time add the cayenne pepper, to taste.
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  Step 14
  Chef’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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  Step 15
  Remove from heat, and place into a blender fitted with an S-Blade.
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  Step 16
  Blend until pureed, and then reserve.
• Step 17
  Chef'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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  Step 18
  This is one AMAZING sauce. Enjoy.
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  Step 19
  Keep the Faith, and keep cooking.
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