Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tamale red sauce (or enchilada sauce). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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.
Tamale Red Sauce (or Enchilada Sauce) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Tamale Red Sauce (or Enchilada Sauce) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook tamale red sauce (or enchilada sauce) using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tamale Red Sauce (or Enchilada Sauce):
- Get 6-7 dried New Mexico peppers (seeded)
- Prepare 6 dried Arbol peppers (whole)
- Get 2 Roma tomatoes (quartered)
- Take 4 gloves garlic (minced)
- Take 3 cups chicken stock (separated)
- Take 1 tbs cumin
- Take 1 tbs salt
- Prepare 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.
Instructions 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 for this special food tamale red sauce (or enchilada sauce) recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
