Searching For Enchilada Sauce recipe(Red Sauce)?

Question

In my Local area their is a Restraunt that has the best Enchilada sauce,Its somewhat creamy,But still a Red sauce.I am racking my Brain trying to find this product.Most Likely it already premade and they may adjust a bit.Most if not all the products I have tried like La Victoria,El Paso in the can are (at least to me )a very bitter (almost tastes tinny from the can)Anyone work in a Mexican Restraunt that uses a premade Enchilada sauce that sounds familiar.This sauce is so good I can almost just eat that alone.Any product suggestions or recipes.My family is desparate as we cant afford to alway eat out and would like to learn how to make this sauce..

Answer 1

Dude, you gotta try this link;

http://www.allrecipes.com

Type 'enchilada sauce' in their search box.

This is a great website for any type of recipe. Trust me, this is one link you will want to add to your favoites.

Good luck and good cooking.

Answer 2

If you can find it where you live try Las Palmas red enchilada sauce. I use it for my enchilada recipe all the time.I usually add some flour and a cup of home made chicken stock to make it my own. I would make the original sauce but it's too time consuming. If you can find the pasilla chili or the california anchos use those. Get the dried and soak them in a bowl of hot water but remember to place a small plate on top of the chilis to hold them down in the bowl. After they have reconstituted open them up and scrape out the seeds, then place them in a blender with a garlic clove, a pinch of salt, and one quarter cup of vegetable oil. Blend them until smooth and then in a small fry pan add some oil then add your sauce and bring to a boil then simmer for about 15 minutes. Now you have your home made enchilada sauce. I hope this helps you.

Answer 3

Red Sauce for Enchiladas - Enchilada Rojas
3 Tab. Canola Oil
1 Cup Onion, chopped
2 Cloves Garlic, minced
28 oz. Can of Crushed Tomatoes
2 Tabs. Chili Powder
1 Teas. Ground Cumin
1 Teas. Dried Oregano, crushed
1/2 Teas. Salt
1/2 Teas. Freshly ground black pepper
1/2 Teas. Crushed Red Pepper * Saute onion and garlic in a heavy saucepan over medium-high heat in oil until tender, 3-4 minutes. Add remaining ingredients. Cover and simmer over medium-low heat for 30 minutes, stirring occasionally. Let cool. Puree in blender until smooth. (Can also add 1 cup sour cream at this time to sauce if you prefer creamy red sauce). Reheat in pan - do not boil. Or refrigerate covered if making ahead of time.

Answer 4

My family loves Mexican food also. This is the best red chili sauce I've been able to make myself. It maybe time consuming but it is well worth it. Hope you check it out.
1 bag Pasilla dried Chilies
1 onion
3 cloves garlic
5-7 jalapenos (dried)
1/2 bunch cilantro
Mexican oregano
salt
pepper
dash of honey (sounds nuts but it is like magic..trust me)

Cut stems off both dried peppers.Boil peppers together. Approx. 30min. Chop onion and cilantro. After peppers are tender drain all but 1 1/2 cup of the water they were boiled in. Put peppers in blender with reserved water, add remaining ingredients and blend. Add salt to taste.(remember it is always easy to add more but impossible to take back when it comes to salt) I must admit I never measure anything so I'd say for the Mexican oregano about 1 tsp. with the honey no more than 1 tbsp. no less than 2 tsp. This sauce does come out spicy so if you'd prefer it less hot before you boil the peppers cut their stems off and discard their seeds. Also you can add some chicken broth to cool it down. I think the fresh cilantro really makes this sauce good. Hope it works out for you.

Answer 5

try this: 1/2 c flour
1/4-1/2 c. pkg. dry chili powder
1 tsp. garlic powder
1 1/2 tbsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 tbsp. paprika

mix these dry ingredients well. mix in enough water to make a paste, then slowly add about 1 cup more. cook slowly, stirring, until thickened. Add more water if sauce is too thick. this is thicker in a creamy sort of way because of the thickener. also no tomatoes (never in red chile). adjust amount of chile powder to your taste. good luck.

Answer 6

Dude, the key to enchilada sauce is DRIED ANCHO peppers. If u want to know how to make the most ultimate sauce call me. it'll be easier on me, better 4 u. Email me 1st .

later.