amazing mexican enchilada red sauce
★★★★★
1
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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Ingredients For amazing mexican enchilada red sauce
- PLAN/PURCHASE
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3 Tbspolive oil, extra virgin
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1/2 mdyellow onion, small dice
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1/2 mdred bell pepper, small dice
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2 clovegarlic, minced
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2 Tbsptomato paste
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1/4 cchili powder, your choice
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1 tspground cumin
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1 tspground paprika
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2 cchicken or beef stock (not broth), or filtered water
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2 Tbspflour, all-purpose variety
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10 oz(1 can) tomato puree
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1 pinchcayenne pepper, or to taste
How To Make amazing mexican enchilada red sauce
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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 (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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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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