Red enchilada sauce is readily available at the grocery store but making it at home can not be beat. You will love this sauce! It is not hard to make and will make a difference in your enchiladas.
4 , seeded and stemmed
Chopped yellow onion
1 Cup (16 tbs)
2 Large, minced
1 Cup (16 tbs)
2 Cup (32 tbs)
Place the stemmed and seeded chilies into a hot, dry skillet. Cook the chilies – pressing them against the pan – for about 3 minutes on each side. Transfer the chilies to a bowl.
Cover the chilies with boiling water. Place a small plate over them to avoid floating. Soak for 30 minutes.
While the chilies are soaking, place some oil into a skillet. Add the onion and cook for about 5 minutes – stirring occasionally. Add the garlic. Cook for another 5 minutes – until onion browns lightly.
Place the soaked chilies into a food processor. Add about 1/2 cup of the soaking liquid, the onions and garlic, the tomato puree and the chicken stock. Process into a paste. Strain the sauce into a skillet – making sure to press it in the strainer with a spoon so as to get as much sauce as possible.
Add the cumin and oregano to the sauce. Mix well and bring to a simmer. Simmer for about 20 minutes – until sauce thickens. Add extra soaking liquid to the sauce if necessary. Season with salt and pepper.
Remove skillet from heat when sauce has reached the right consistency. Cool down completely and refrigerate. Enjoy!
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It is always good to know how sauces and dressings and dips are made. They are lot better than the canned stuff. You too follow this thought then, this video of red enchilada sauce recipe is for you. Watch the chef as it prepares it and try at home.