Best Enchilada And Tamale Sauce Recipes

HOMEMADE RED CHILE SAUCE FOR TAMALES

Steps:

• Remove the tops of the chiles and shake out as much of the seeds as possible. In a large pot, add chiles, Mexican pickling spices, onion and garlic cloves Add enough water to cover. Cover and cook on low for about an hour.
• Once the chiles have cooled some, and are soft, in batches transfer to a food processor. Use a slotted spoon to make sure you get the spices and the garlic. Puree until smooth adding some of the chicken broth and the chle water to each batch.
• Place a strainer over a large bowl. Pour the pureed chile sauce into the strainer and with the back of a wooden spoon, push the mixture through the strainer to remove skins, remaining seeds and any remaining chunks of spices.
• Once the chile mixture is strained, adjust seasonings. I'm a cumin fan, so I always add ground cumin and salt. I like to add in 1/8 cup cider vinegar 1 tablespoon sugar to balance flavors.
• In place of the New Mexico Dried Chile, you can use an assortment. Nora peppers are nice, and I've used Mulata dried peppers. Each combo will add a different nuance of flavor to your sauce.

TAMALE SAUCE

Steps:

• Place a skillet over medium heat, and add the butter. As soon as it has melted, sprinkle over the flour. Whisk until a paste has formed and stir for 1-2 minutes more.
• Begin adding the beef broth a splash at a time, whisking well after each addition, until it resembles a pudding-like consistency. Once this consistency has been achieved, begin streaming in the broth, whisking all the while. Allow the mixture to simmer until slightly thickened, about 5 minutes.
• Add the adobo sauce, taco seasoning and American cheese. Stir until the cheese has melted and remove from the heat.
• Top your tamales with the Tex-Mex Tamale Sauce, serve and enjoy.

NEW MEXICAN RED CHILE SAUCE

Steps:

• Prepare the Chiles: Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Place the chiles on the baking sheet and roast them in the oven for 20 minutes. After 20 minutes, remove the chiles from the oven and cool. Once cooled, clean the chiles by breaking off the stems and removing the seeds. Place the cleaned chiles in a pot and cover with 1 -2 inches of cold water. Bring the pot to a boil, cover, and simmer for 10 minutes.
• Prepare the Onions and Garlic: While the chiles are in the oven, heat one tablespoon of olive oil in a pan. Add the diced onions and saute for 2 minutes. While the onions are cooking, season with cumin, and salt. Add the minced garlic and saute for another minute.
• Blend the Ingredients: Place all the ingredients in a blender (chiles, onions, garlic, broth, and tomato paste.) and blend until smooth. Optional - add a pinch of sugar to offset the bitterness of the tomato.

TEN MINUTE ENCHILADA SAUCE

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.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.