Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tamale red sauce (or enchilada sauce). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Tamale Red Sauce (or Enchilada Sauce) is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Tamale Red Sauce (or Enchilada Sauce) is something which I have loved my whole life.
Tamale Red Sauce (or Enchilada Sauce) Boca de Fogo Dahlonega, GA This is an authentic Mexican Red Tamale sauce that I also use on enchiladas. It is very rich and only medium spicy but packs a lot of flavor into your Mexican dish. #mymexican Earthy and Wonderful with flavor. Homemade Red Chile Sauce made from dried chile peppers Perfect sauce for Tamales or Enchiladas. This red chile sauce is our go-to recipe to blend with shredded pork to make Red Chile Pork Tamales.
To get started with this recipe, we have to prepare a few ingredients. You can cook tamale red sauce (or enchilada sauce) using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tamale Red Sauce (or Enchilada Sauce):
- Prepare 6-7 dried New Mexico peppers (seeded)
- Get 6 dried Arbol peppers (whole)
- Make ready 2 Roma tomatoes (quartered)
- Get 4 gloves garlic (minced)
- Make ready 3 cups chicken stock (separated)
- Prepare 1 tbs cumin
- Make ready 1 tbs salt
- Take 1 tbs onion powder
It begins by roasting peppers briefly in the oven, followed by a soak in water. Then, the chilies and water are blended into together with spices. The recipe is then moved to the stovetop where a roux then comes together, and the chili puree is added. At a resto in New Mexico I had tamales that were topped by a thin, smooth sauce which strongly resembled enchilada sauce, or what we call ranchero sauce here in Texas.
Steps to make Tamale Red Sauce (or Enchilada Sauce):
- Start by seeding the dried New Mexico peppers and tearing them in to 1 to 2 inch pieces. You can leave the Arbol peppers whole since they’re small and they will be the main heat ingredient. Quarter your tomatoes.
- In a medium fry pan or large sauce pan, combine peppers, tomatoes, and garlic with 2 cups of the chicken stock. Bring to a boil, reduce heat to low and simmer for 30 minutes.
- Place peppers and tomato mix (including liquid) into a blender and blend until smooth.
- Pour back into the sauce pan along with the additional 1 cup of chicken stock and spices and bring to a simmer for 30 more minutes.
- Remove from heat, stir, and let cool for five minutes before handling. ENJOY!
The recipe is then moved to the stovetop where a roux then comes together, and the chili puree is added. At a resto in New Mexico I had tamales that were topped by a thin, smooth sauce which strongly resembled enchilada sauce, or what we call ranchero sauce here in Texas. Is it likely that this sauce was indeed enchilada sauce, or is it common to make a different type of sauce for tamales? This Texan loves her Tex-Mex and this red enchilada sause, or "salsa roja" is just like you get at your favorite Mexican restaurant-only better!. Once you make this, you'll never buy canned enchilada sauce again!
So that is going to wrap it up with this special food tamale red sauce (or enchilada sauce) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
