Best 2 Rojo Enchilada Sauce Recipes
**Enticing Palate with Rojo Enchilada Sauce: A Symphony of Flavors**
Embark on a culinary journey to savor the tantalizing flavors of Rojo Enchilada Sauce, a vibrant and flavorful sauce that adds a burst of Mexican zest to any dish. This versatile sauce forms the heart of delectable Mexican dishes like enchiladas, burritos, and tacos, tantalizing taste buds with its perfect balance of heat, tanginess, and richness. With three distinct recipes presented in this article, you can create a personalized Rojo Enchilada Sauce that caters to your preferred spice level and flavor profile. Dive into the classic recipe for a traditional Rojo Enchilada Sauce, bursting with the authentic flavors of roasted tomatoes, guajillo chiles, and a blend of aromatic spices. For those who crave a milder experience, the Mild Rojo Enchilada Sauce offers a delightful balance of flavors without overpowering heat. And for those seeking an extra kick, the Spicy Rojo Enchilada Sauce delivers an invigorating intensity, sure to set taste buds ablaze. Prepare to elevate your culinary creations with the vibrant and flavorful Rojo Enchilada Sauce, a versatile condiment that promises to transform ordinary meals into extraordinary taste sensations.
IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)
I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.
Provided by Pierre Dance
Categories Sauces
Time 1h35m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place chiles on a wire cooling rack on a baking sheet.
- Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
- Let them cool to touch.
- Cut tops off, split in two with a sharp knife.
- Remove seeds and veins, the soft part that holds the seeds.
- Cover with boiling water, let steep an hour.
- Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
- Combine all ingredients including the water in a sauce pan.
- Bring to a simmer, simmer for 15 minutes.
- Stirring occasionly.
ROJO ENCHILADA SAUCE
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan, melt the butter. Add the flour and cook, stirring, until the mixture turns slightly golden. Remove the pan from the cooking heat and stir in the chile powders. Stir in the stock. Continue stirring until the mixture becomes smooth. Add the garlic, oregano, and cumin and simmer for about 10 minutes. Taste and adjust the seasonings, adding salt, if desired. Notes Variation: Ground chuck, roast beef, pork, or poached chicken or turkey can be added when making enchiladas.
Tips:
- To make the sauce smoother, blend it until it reaches your desired consistency.
- If you like your sauce spicier, add more chili peppers or cayenne pepper.
- For a smoky flavor, roast the tomatoes and peppers before blending them.
- If you don't have dried ancho chili peppers, you can use 2 tablespoons of chili powder instead.
- This sauce can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Conclusion:
This classic red enchilada sauce is the perfect way to add flavor and spice to your favorite Mexican dishes. Whether you're making enchiladas, tacos, or burritos, this sauce will take your meal to the next level. So next time you're in the mood for some delicious Mexican food, be sure to give this recipe a try. You won't be disappointed!
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