Red Enchilada Sauce
Recipe: #11429
December 07, 2013
Categories: Sauce, Tomato/Red Sauces, Tomato, Mexican, 5-Minute Prep, One-Pot Meal, Cinco de Mayo, No Eggs, Non-Dairy, Spices, Spicy, more
"This is better than canned, the first time I used canned for my #recipe11393 I just made the rolls again but this time I used this recipe and it was even better! You need to make this sauce one day before you use it because the flavors get stronger and better. This makes a really big amount but it's just right amount for my enchilada rolls recipe and you can freeze any sauce that you dont use."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (110.1 g)
- Calories 64.6
- Total Fat - 5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 441.9 mg
- Total Carbohydrate - 4.6 g
- Dietary Fiber - 1.2 g
- Sugars - 0.9 g
- Protein - 1.1 g
- Calcium - 16.3 mg
- Iron - 0.7 mg
- Vitamin C - 2.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large pot add the oil, flour ,chili powder and cumin, then turn you heat to medium high and stir all the time for 2 minutes.
Step 2
Add the next 4 spices, Stir well to combine
Step 3
Next whisk tomato paste in beef stock until the tomato paste is all combined really well and not lumpy. Add to the oil and flour mixture stirring all the time until really well combined. Allow to simmer for 30 minutes, stirring occasionally. Add more spices if you need to.
Step 4
Cool and put in refrigerater for 24 hours.
Step 5
What you dont use can be frozen.
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 the vegetable oil, choose a neutral-tasting oil such as canola or vegetable oil.
- For the beef broth, you can also use vegetable broth if desired.
- For the vegetable oil, substitute olive oil for a more flavorful sauce. The olive oil will add a depth of flavor and richness to the sauce that vegetable oil does not provide.
- For the beef broth, substitute vegetable broth for a vegetarian-friendly option. This will still provide a savory flavor to the sauce, but it will be suitable for those who follow a vegetarian diet.
Vegetarian Red Enchilada Sauce Replace the beef broth with vegetable broth and replace the beef bouillon cubes with vegetable bouillon cubes. Omit the cayenne pepper if desired.
Vegetarian Black Bean Enchilada Sauce Replace the beef broth with vegetable broth and replace the beef bouillon cubes with vegetable bouillon cubes. Add 1 can of black beans and 1/2 cup of salsa to the sauce. Simmer for 10 minutes until the beans are cooked through. Omit the cayenne pepper if desired.
Beef Enchilada Casserole - A hearty and flavorful casserole made with layers of beef, cheese, and tortillas, all smothered in the delicious red enchilada sauce. The sauce brings out the flavors of the beef and cheese, making this a great dish to serve with the Red Enchilada Sauce.
Mexican Street Corn: A delicious side dish made with sweet corn, mayonnaise, chili powder, and Cotija cheese. The mayonnaise and chili powder create a creamy and spicy sauce that pairs perfectly with the beef enchilada casserole. The Cotija cheese adds a salty, nutty flavor that complements the beef and enchilada sauce.
FAQ
Q: How long can I store the sauce?
A: You can store the sauce in the refrigerator for up to 3 days or in the freezer for up to 3 months. Make sure to label and date the sauce before storing.
Q: Can I use a different type of oil?
A: Yes, you can use any type of oil you prefer. However, it is recommended to use an oil with a high smoke point, such as canola, vegetable, or grapeseed oil.
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Fun facts:
The enchilada sauce recipe is said to have originated in Mexico in the 19th century. It was created when a Spanish-Mexican nun, Sister Mary of Agreda, shared her recipe with the locals.
In the 1940s, actress Rita Hayworth was said to be a fan of enchiladas, and even named them as one of her favorite foods.