HATCH SAUCE RECIPES

TEN MINUTE ENCHILADA SAUCE RECIPE | ALLRECIPES

Ten Minute Enchilada Sauce Recipe | Allrecipes image

A super speedy enchilada sauce with a truly authentic taste.

Provided by BRANDI T

Categories Sauces

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
2 tablespoons self-rising flour
¼ cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 ½ cups water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion salt
salt to taste

Steps:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Nutrition Facts : Calories 116 calories, CarbohydrateContent 7 g, FatContent 10.1 g, FiberContent 2.4 g, ProteinContent 1.4 g, SaturatedFatContent 1.6 g, SodiumContent 408.4 mg, SugarContent 1.9 g

THE BEST RED ENCHILADA SAUCE RECIPE | ALLRECIPES

The Best Red Enchilada Sauce Recipe | Allrecipes image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories Sauces

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, CarbohydrateContent 6.3 g, FatContent 4.7 g, FiberContent 2.1 g, ProteinContent 2 g, SaturatedFatContent 0.6 g, SodiumContent 517.4 mg, SugarContent 1.5 g

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