Mexican Red Sauce
Recipe: #12958
July 01, 2014
Categories: Sauce, Tomato/Red Sauces, Tomato, Mexican, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"from my dil simple fresh really mexican. Yield 2 cups"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (857.7 g)
- Calories 355.8
- Total Fat - 3 g
- Saturated Fat - 0.5 g
- Cholesterol - 68 mg
- Sodium - 58.7 mg
- Total Carbohydrate - 66 g
- Dietary Fiber - 6.3 g
- Sugars - 13.7 g
- Protein - 20.5 g
- Calcium - 177.9 mg
- Iron - 4.6 mg
- Vitamin C - 72.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook the tomatoes in water with bouillon until soft.
Step 2
Blend the tomatoes and juice with the chili use on enchiladas.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes, choose ones that are ripe and firm for the best flavor.
- When selecting dried chilies, look for ones that are pliable and feel heavy for their size.
- Substitute canned tomatoes for fresh tomatoes - This substitution will provide a more consistent flavor, as canned tomatoes are picked and processed at their peak ripeness.
- Substitute chipotle chilies for anaheim chilies - This substitution will provide a smokier, spicier flavor, which is often desired in Mexican cuisine.
Vegetarian Variation Cook the tomatoes in water until soft. Blend the tomatoes and juice with the chili. Omit the chicken bouillon cubes and replace with vegetable bouillon cubes.
Mexican Variation Cook the tomatoes in water until soft. Blend the tomatoes and juice with the chili. Omit the chicken bouillon cubes and replace with Mexican-style chili powder and cumin. Add 1/4 cup of diced onion, 1/4 cup of diced bell pepper, and 1/4 cup of diced jalapeno pepper to the chili. Simmer for 20 minutes before serving.
Cheesy Chicken Enchiladas: A delicious combination of Mexican Red Sauce and cheesy chicken enchiladas. The creamy cheese and the spicy red sauce make a perfect combination that is sure to please everyone at the table!
Mexican Rice: A flavorful accompaniment to the cheesy chicken enchiladas, Mexican Rice is a delicious side dish that will add a bit of heat and flavor to the meal. It is made with a combination of long grain rice, onion, garlic, tomatoes, and jalapeño peppers, and is sure to bring a little extra zest to the table!
FAQ
Q: Is the Mexican Red Sauce spicy?
A: The Mexican Red Sauce is not overly spicy. The anaheim chilies add a mild flavor and the chicken bouillon cubes provide a mild savory flavor. The overall taste is mild and flavorful.
Q: What is the main ingredient in Mexican Red Sauce?
A: The main ingredient in Mexican Red Sauce is ancho chilies. The ancho chilies are blended with garlic, onion, chicken bouillon cubes, and spices to create a flavorful and mild sauce.
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Fun facts:
This Mexican Red Sauce is a favorite of the famous chef and television personality, Ingrid Hoffmann. She often uses it in her recipes for enchiladas and other Mexican dishes.
The recipe for Mexican Red Sauce has been around since the early 1900s when it was popularized by the famous Mexican cookbook author, Diana Kennedy. Kennedy is credited with introducing many authentic Mexican recipes to the world.