RED ENCHILADA SAUCE RECIPE AUTHENTIC RECIPES

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AUTHENTIC NEW ORLEANS RED BEANS AND RICE RECIPE | ALLRECI…



Authentic New Orleans Red Beans and Rice Recipe | Allreci… image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Rice Side Dishes

Total Time 5 hours 30 minutes

Prep Time 20 minutes

Cook Time 5 hours 10 minutes

Yield 10 servings

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 44.1 g, CholesterolContent 44.5 mg, FatContent 20.5 g, FiberContent 12.1 g, ProteinContent 25.9 g, SaturatedFatContent 7 g, SodiumContent 861.3 mg, SugarContent 2.9 g

THE BEST HOMEMADE ENCHILADA SAUCE RECIPE



The BEST Homemade Enchilada Sauce Recipe image

This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!

Provided by Gina

Categories     Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 16

Number Of Ingredients 9

1/2 tsp olive oil
4 garlic cloves (minced)
1 -1/2 cups reduced sodium chicken or vegetable broth
3 cups canned tomato sauce
2 tablespoons  chipotle chilis in adobo sauce (chopped (to taste))
1 tsp Mexican hot chili powder (or more to taste)
1 tsp ground cumin
1/2 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

  • Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.

Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g

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Jan 25, 2022 · And, wow, DTD’s recipe for beef enchiladas really hit all the flavor bells on the tastes that I was expecting. However, what I would suspect, is that the recipe is based on this red sauce. So, I think the red sauce is what is the secret ingredient that we were missing when we made other Mexican recipes …
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