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By imaqt1962 from Ilinois
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This is a guide about making enchiladas. The process of making enchiladas can be learned very quickly. Then you are ready to prepare these delicious rolled, stuffed tortillas.
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I'd love to make homemade enchiladas for a Fiesta themed party I'm planning, but most of the recipes I find use store bought enchilada sauce. They don't sell any at my local grocery store, so I was wondering if anyone had a tested homemade recipe I could use. Thanks! Trix
2 tbsp. shortening
Red Chile Sauce for Enchiladas
2 tbsp. flour
1/4 c. pure ground red chili
2 lg. cans tomato sauce
1 sm. can tomato paste
lots + lots of chile powder (about 1/4 the whole spice container)
That's it! Cook/simmer for about 30-45 min's.
Hint: put onion in with hamburger meat while browning, not in sauce.
A bit more time involved but easy and very much worth it...so much better than the canned stuff or powdered stuff...make lots and then freeze for later use.
12 oz whole dried new mex. chiles
garlic to taste (4-8 cloves)
Mexican oregano to taste (1-2 TBSP)
Salt to taste
Tear up the dried chiles, discard stems and seeds. Put in a pot and just cover w/ water; bring to boil then let simmer for 20-30 mins.
Ladle out the chiles a couple ladles at a time into a blender (better than food processor), and add enough chile water to almost cover. Add garlic, oregano & salt, and blend until pureed. You'll have to do this 2, may be 3 times. Don't fill up the blender more than 2/3 full with each batch. Use or freeze in canning jars. (To un-freeze, just remove metal lids and heat in microwave for a minute, pop out the semi-frozen block, and continue to defrost in larger bowl.)
With enchilada sauce similar to "mole" sauce your main & base ingredient is The big dried red chilis.
Than, with the base feel free to add whatever spices you like and even onion & garlic would give it great flavor! You boil the dried chilis & then put in the blender with a little water and flour, until you reach desired thickness.
Here is a delicious enchilada sauce recipe similar to the one we used to use in our restaurant. You can also use this for delicious nachos too.
2 cups chicken broth
4 Tbs Gebhardt Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 Tbs. cold water
5 Tbs. white flour
Instructions: http://www.cook auce-recipe.html
Here is the BEST recipe I have ever had, and so easy!
Boil a small pot of water and add 1 store bag of mexican bried RED large chili peppers
Cut two large red tomatoes in quarters and add to pot
Boil until chilis are soft
Put in blender
Blend with salt and a dash or sour cream until pureed
Be sure not to fill your blender too full!
I've been looking for the perfect enchilada sauce. We recently had friends visit from Mexico and was told " Use Las Palmas and add a little brown sugar and Mexican oregano".
I use tomato paste and thin it with water to whatever consistency I want. Then I add packaged taco seasoning to taste. I could never find a commercial brand that I remotely liked and got tired of trying :-)!
1-small can of tomato sauce
1-can large olives
1/2 bell pepper(red)
2 tablespoons creole seasoning(tony Chachere's)
1/4 red onion
put all in the blender and blend away until it's all blended.
Pretty good recipe.
Well, I actually got this recipe from a former housekeeper of mine who used to live in Mexico.
I use a small can of tomato soup with half a cup of milk and one candy kiss of chocolate and some chili powder and garlic and salt and a few other seasonings. IT IS GREAT!
For a green sauce. I use a stick of cream cheese then one small can of green sauce and a small can of chopped chilis and two chicken breasts already cooked and shredded. I cook the cause chilis and cream cheese in a pot until it is all melted and mixed then fill the tortillas with chicken and a small amount of sauce then top the dish with the remaining sauce.
IT IS GREAT!
4oz. new mex/cascabel peppers (dried)
1 lg. clove roasted garlic
2 bay leaves
1 tbs. canola oil
Boil peppers until soft and bright red put in blender with 1 1/2 cups of pepper broth, the garlic and the clove and puree. In sauce pot add oil over med. high heat, add puree and 2 whole bay leaves cook for three min. remove from heat. It is great over queso fresco and onion enchiladas.
2 cups chicken stock
3-4 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1 bag of dried new Mexico chili peppers that have been simmered in water till softened then water drained (Remove the seeds before simmering).
Blend peppers with other ingredients until a paste is made, thin as desired.
Dip white corn tortillas in sauce and warm on griddle then roll with chicken inside (do not let the tortilla get to stiff to roll up). Top with Rancharo cheese & chopped onion. That is all my friend from Mexico does but I like to add the cheese and a little sauce to the chicken in the tortilla. My father adds sauce over the top and bakes it for a while.
Does anyone have a great enchilada gravy they would like to share? Thank you in advance.
By Sherri from CA
1 medium onion, chopped and sauted
3 1/2 cup tomato sauce
1/2 tsp. garlic powder
1-2 Tbsp. chili powder
1/4 tsp. oregano
1/2 tsp. salt
Combine all ingredients into a pot and heat on stove until just bubbling. Simmer for 5 minutes.