Looking for Recipes for Enchilada Sauce

[Cfloresgirl]

I would love a recipe for red and green sauce. I remember a co-worker of mine way back when would start her red sauce by browning flour.. do you ladies or men have any recipes?

[Sandra Rangel]

Girl I just buy mine at the store the canned one it's really good!!!:thumbup:

[Cfloresgirl]

:DLas Palmas.....just wanna try to make it..my poor hubby

[1MessedUpSourPatchKid]

Hey Cflores,

Where is your hubby from? I'm from Veracruz if you want I can give you a very simple recipe that he may like but it is authentic and if you are going more for like something you would taste up here then I can recommend a good website where you can find tons of enchiladas recipe.

Let me know. :D

[Cfloresgirl]

Hey sour patch..Hubby is from Morelos..he likes anything..I am very lucky, he not picky at all..whatever you got would be appreciated..:)

[carlosalica]

I just buy the red chile.. usually the new mexico chiles..
Take off the stem and take out the seeds, if you don't get them all it's ok.
Boil the chiles until softened. Put the chiles and a little water used to boil in the blender with about a teaspoon of garlic, and enough salt to taste (I'm the kind of cook that does not measure so just put in about a tspn, taste and see if you need more) Blend and strain through a small strainer. That is the basic sauce.
Oh and wait if you want I think I posted my recipe for enchiladas which has the sauce.. Ok I swear I posted it.. let me look.
Ok look at this thread also:http://immigrate2us.net/forum/showthread.php?t=8226

[DeBenny]

Sour Patch: Give it to me, please :innocent:.

[losguerra]

I just buy the red chile.. usually the new mexico chiles..
Take off the stem and take out the seeds, if you don't get them all it's ok.
Boil the chiles until softened. Put the chiles and a little water used to boil in the blender with about a teaspoon of garlic, and enough salt to taste (I'm the kind of cook that does not measure so just put in about a tspn, taste and see if you need more) Blend and strain through a small strainer. That is the basic sauce.
Oh and wait if you want I think I posted my recipe for enchiladas which has the sauce.. Ok I swear I posted it.. let me look.
Ok look at this thread also:http://immigrate2us.net/forum/showthread.php?t=8226

My MIL taught me to do it the same way, except I don't even strain or de-seed the chiles. Also, I throw in a couple coarsely chopped cloves of garlic (like 4 or 5) because we're garlic lovers. I just toss them in the blender and let it get mixed in really well. My husband says this sauce is perfect.

[Cfloresgirl]

That sounds yummy carlosalicia..thanks for posting

[carlosalica]

Sorry just saw for green:
For green (chicken enchiladas):
I boil about 5-6 tomatillos and 6-7 jalapenos (depending how hot you want it)
Blend with a little boiling water, 1/2 tspn. of garlic, a palmfull of cilantro, a palmfull of chopped lettuce, a few slices of onion, and enough salt to taste. (yes it is very similair to salsa)
BLend together.
To make the enchiladas: I fry tortillas in oil, fill with shredded chicken and roll. Spread the chile over the top of the enchiladas and top with cheese, lettuce, sliced onion and tomato.

[carlosalica]

My MIL taught me to do it the same way, except I don't even strain or de-seed the chiles. Also, I throw in a couple coarsely chopped cloves of garlic (like 4 or 5) because we're garlic lovers. I just toss them in the blender and let it get mixed in really well. My husband says this sauce is perfect.


Shhh.. I don't strain either nor do I usually take out the seeds, but I thought since I was posting I should put it the way I was taught :shy::bounce:

[1MessedUpSourPatchKid]

Ok, here we go....


Simple Enchilada sauce from Veracruz:


4 or 5 tomatoes
1/2 onion (if the onion is too big just do a little less than half)
2 green Jalapeños
3 Ancho chiles (remove the seeds. No big deal if you don't remove all of them)
2 or 3 garlic cloves
Salt to the taste
Ground Peppers (just eyeball a little bit)


Bring all the ingredients to a boil except the salt and pepper and blend until smooth. Warm up a little oil in a sauce pan and add the mixture to the oil (it will sizzle) Add salt and garlic and taste it. If it needs a little heat due to the Jalapeños not being too hot then add one chipotle (you can find chipotle cans at any mexican store or walmart) They come in adobo sauce and are really good for flavoring. Go easy on them because they can be pretty hot.

I taste everything I make. Even if I am following a recipe. My mom used to say that this is the chef's secret. You taste everything as you cook so that you end with a good final product or recipe :D


Be prepared to try something different because this is certainly not something you try in a Mexican restaurants up here.


If you want to totally make authentic enchiladas veracruzanas then make homemade tortillas (let me know if you need the steps) stir them in the hot sauce and remove fast, add the filling (chicken, beef, ground beef, cheese, whatever you want) roll them and add more cheese on the top. Mozzarella or queso fresco sold at costco or the mexican store is recommended. Add some sour cream or media crema (also sold at the mexican store or walmart) and then add some chopped onions on the top.

My husband is a white boy and he will have these enchiladas over any other recipe I've ever made. He just loves the taste of it and I do too. :D

Good luck and I hope you and your hubby enjoy this as much as we do.


Debenny I'm your long time buddy. I switched my username. :innocent:

[Cfloresgirl]

Sorry just saw for green:
For green (chicken enchiladas):
I boil about 5-6 tomatillos and 6-7 jalapenos (depending how hot you want it)
Blend with a little boiling water, 1/2 tspn. of garlic, a palmfull of cilantro, a palmfull of chopped lettuce, a few slices of onion, and enough salt to taste. (yes it is very similair to salsa)
BLend together.
To make the enchiladas: I fry tortillas in oil, fill with shredded chicken and roll. Spread the chile over the top of the enchiladas and top with cheese, lettuce, sliced onion and tomato.

hmm..going to try this sauce this weekend..green is my favorite..thanks:)

[DeBenny]

Yumm...thanks ladies!!!:bounce:

Sour patch...my mexicam man is jarocho (as you already know). He is big mole man, but I am going try this. :yay2: Could you post the tortilla recipe, too. :shy:

[1MessedUpSourPatchKid]

Here is another favorite...


ENCHILADAS VERDES (green enchiladas) RECIPE:

SAUCE INGREDIENTS:
6 green tomatillos (sold at walmart or mexican store)
half onion (or less if the onion is too big)
3 Jalapeños
A little bit of cilantro (eye ball it. Usually like 10 branches from the whole roll)
3 or 4 garlic cloves
Salt to the taste

TIP: I always boil extra jalapeños just in case they don't have too much heat I can just add more heat to our taste.


Bring everything to a boil except the salt and the cilantro. Once everything is cooked add to your blender, at this point add the cilantro and blend until smooth. Add salt to the taste.


FOR THE FILLING:

Shredded chicken (boil it until cooked with a piece of onion, a garlic clove and a bit of salt) cool down and shred it.
3/4 of an onion (chopped in small pieces)

Warm up some butter in a pan and add the onions. Once the onions are soft and your house smells yummy then remove them from the heat and add the shredded chicken. Make sure the onions don't get burned or else it will taste funny. Add a little bit of ground pepper and mix everything. There is your filling.


Before you start to put the dish together shred tons of mozzarella cheese or monterrey jack. You can also make them more authentic by buying Queso Oaxaca at the mexican store which is similar to mozzarella and will melt in no time. If you buy Queso oaxaca then just shred it with your hands.

TIME TO PUT IT ALL TOGETHER:

Spray a glass baking dish with non stick spray and put a little bit of your sauce in the bottom. Then grab your flour tortillas and start to add the chicken filling plus a little bit of the shredded cheese and roll (same as any enchilada recipe) add all of them to your baking dish until full. Add the remaining salsa on top and top it all off with tons of cheese. Cover with foil but make sure to push the inside of the foil so that the cheese doesn't stick to it. here is one of my tips I spray the inside part of the foil with non stick spray in case it touches the cheese. :D

Bake in a 385 degrees oven for like 25 to 45 minutes depending on how fast the cheese melts. and enjoy. :D

I need to add that you can do sour cream or media crema with this recipe and I also once in a while add avocado slices to the top. If your man is a big fan of onions then add some chopped onions to the top. I'm not a fan of uncooked onions but my hubby is so I do it for him and he loves it.

Hand made tortillas recipe coming up.

[Cfloresgirl]

Thanks sour patch.. they both sound so good..my hubby will be a happy man :D

[1MessedUpSourPatchKid]

HAND MADE TORTILLAS:

(make sure you can get masa before you continue to read) You can use maseca but they will definitely not turn out the same and it will be more work.

3 lbs fresh masa or if refrigerated then take out the masa and put it in a glass bowl. Mix with warm chicken broth, home made is better but if you don't have it then use the ones from the can. Mix well until the masa starts to look like if it just came out of the mill.

I recommend you buy one of those tortilla maker to make things easier but if you don't have one then you can just use your hands for the whole process. ;)

Wash your hands well and take your rings off. Grab a small portion of masa like if you were to make a large meatball and once you have formed the masaball then start to press down with your hands. Have your tools all ready to use.

If you don't have a tortilla maker you just need a bag. You can use a ziploc bag or any plastic bag and grab it from the sides and pull completely away from each end then cut all the way to the center with your kitchen scissors and you should end up with a circle shaped piece of plastic. Cut two if you are using a tortilla maker or just one if you are making them by hand.

I know I cheat a little bit by using the tortilla maker but it is just faster.

If using a tortilla maker...

Open your tortilla maker. Place a paper towel on the bottom then place one of your plastic circles and then add the masaball that you slightly pressed with your hands. Place your left hand around it and with your right hand start to press some more. The purpose of your left hand is to help shape the tortilla so it doesn't come out all messed up. LOL

Once you have nicely shaped the masa then add the other piece of plastic (also shaped as a circle) on the top and apply pressure to your tortilla with the top of your tortilla maker. Open it and you got your tortilla there. Have your griddle preheated and with a folded paper towel add just a little bit of oil so the tortilla doesn't stick. turn over after like a minute and then let it cook on the other side. Once it looks cooked I like to press the center with the paper towel I'm using to grease the griddle and the tortillas rise which makes them even better tasting.

IF YOU ARE USING YOUR HANDS...

then put a paper towel on your kitchen counter, then put on top the circle shaped piece of plastic and do the same thing you would do with the tortilla maker except after you have the tortilla perfectly rounded then you need to gently hit the sides with the palm of your hands until the tortilla becomes larger. Just keep doing that until you reach the desired size.


Cook the same way as described above.


Good luck :D

[1MessedUpSourPatchKid]

Ok, here we go....


Simple Enchilada sauce from Veracruz:


4 or 5 tomatoes
1/2 onion (if the onion is too big just do a little less than half)
2 green Jalapeños
3 Ancho chiles (remove the seeds. No big deal if you don't remove all of them)
2 or 3 garlic cloves
Salt to the taste
Ground Peppers (just eyeball a little bit)


Bring all the ingredients to a boil except the salt and pepper and blend until smooth. Warm up a little oil in a sauce pan and add the mixture to the oil (it will sizzle) Add salt and garlic and taste it. If it needs a little heat due to the Jalapeños not being too hot then add one chipotle (you can find chipotle cans at any mexican store or walmart) They come in adobo sauce and are really good for flavoring. Go easy on them because they can be pretty hot.

I taste everything I make. Even if I am following a recipe. My mom used to say that this is the chef's secret. You taste everything as you cook so that you end with a good final product or recipe :D


Be prepared to try something different because this is certainly not something you try in a Mexican restaurants up here.


If you want to totally make authentic enchiladas veracruzanas then make homemade tortillas (let me know if you need the steps) stir them in the hot sauce and remove fast, add the filling (chicken, beef, ground beef, cheese, whatever you want) roll them and add more cheese on the top. Mozzarella or queso fresco sold at costco or the mexican store is recommended. Add some sour cream or media crema (also sold at the mexican store or walmart) and then add some chopped onions on the top.

My husband is a white boy and he will have these enchiladas over any other recipe I've ever made. He just loves the taste of it and I do too. :D

Good luck and I hope you and your hubby enjoy this as much as we do.


Debenny I'm your long time buddy. I switched my username. :innocent:

OH OH!! I forgot to explain that after you add the filling to your tortillas and roll them you need to put sauce on top before the cheese. Sorry about that. If you only put cheese then what's the purpose of the sauce right? LOL:bounce:

[Cfloresgirl]

Ok sour patch..I think you should just come over and make err.. have dinner..:D

[jeannie]

Shhh.. I don't strain either nor do I usually take out the seeds, but I thought since I was posting I should put it the way I was taught :shy::bounce:

How do you eat without taking seeds? My hubby once made it like that and I was crunching the whole time. I make just like you described also. Except I use california chili.

Girl I just buy mine at the store the canned one it's really good!!!:thumbup:

Where do you buy this? I've never heard of it. This would be good to try.

[1MessedUpSourPatchKid]

Ok sour patch..I think you should just come over and make err.. have dinner..:D


Girl, If you were closer I would make them and bring them to your door :bleh:

[1MessedUpSourPatchKid]

How do you eat without taking seeds? My hubby once made it like that and I was crunching the whole time. I make just like you described also. Except I use california chili.



Where do you buy this? I've never heard of it. This would be good to try.


Yes... Take the seeds out at least the first time or you might just regret it.

Walmart has some pretty good canned sauce. Just look right next to the hispanic section and they got all these brands. I have tried pretty much all of them and I have to say that the ones that I like the most are the ones that show the seeds of the green tomatillos. I sometimes add extra heat by adding a couple cooked blended jalapeños.

[DeBenny]

Ok sour patch..I think you should just come over and make err.. have dinner..:D

:ditto:. :innocent:

[carlosalica]

You can also add a few chile de arbol to add heat.

Yes... Take the seeds out at least the first time or you might just regret it.

Walmart has some pretty good canned sauce. Just look right next to the hispanic section and they got all these brands. I have tried pretty much all of them and I have to say that the ones that I like the most are the ones that show the seeds of the green tomatillos. I sometimes add extra heat by adding a couple cooked blended jalapeños.

[1MessedUpSourPatchKid]

You can also add a few chile de arbol to add heat.

True!! Just go easy on the chiles when you are making it for the first time. We don't wanna send anyone to the hospital. :blush:

[carlosalica]

LOL.. no we wouldn't want to do that, would we?

[Cfloresgirl]

Girl, If you were closer I would make them and bring them to your door :bleh:

your too sweet..

[Laura]

Simple Enchilada sauce from Veracruz:


4 or 5 tomatoes
1/2 onion (if the onion is too big just do a little less than half)
2 green Jalapeños
3 Ancho chiles (remove the seeds. No big deal if you don't remove all of them)
2 or 3 garlic cloves
Salt to the taste
Ground Peppers (just eyeball a little bit)

If you want to totally make authentic enchiladas veracruzanas then make homemade tortillas (let me know if you need the steps) stir them in the hot sauce and remove fast, add the filling (chicken, beef, ground beef, cheese, whatever you want) roll them and add more cheese on the top. Mozzarella or queso fresco sold at costco or the mexican store is recommended. Add some sour cream or media crema (also sold at the mexican store or walmart) and then add some chopped onions on the top.



I really want to go home and make this right now! When you say Ancho you mean dried chile Ancho, right? You don't mean like some sort of fresh chile?

And, when you described how to make them authentically, I am not going to make homemade tortillas (not now at least) but you actually dip the tortillas into the sauce, then fill them and then roll them up and cover with cheese and sour cream? You never put them in the oven or anything?

[1MessedUpSourPatchKid]

I really want to go home and make this right now! When you say Ancho you mean dried chile Ancho, right? You don't mean like some sort of fresh chile?

And, when you described how to make them authentically, I am not going to make homemade tortillas (not now at least) but you actually dip the tortillas into the sauce, then fill them and then roll them up and cover with cheese and sour cream? You never put them in the oven or anything?


Yes I meant dried chile ancho. I have noticed that the packs they sell up here are known by ancho chiles so that's why I described it as that but yeah in Veracruz everyone calls them chile ancho.

By the way if you want you can also substitute the chile anchos for chile guajillos which may be wiser and I highly recommend to use the first time you try this sauce. It's easier on the tummy.

If you are not going to make handmade tortillas then you can use corn and not bake them. If you want to bake them you can go for flour which might hold better in the oven.

Also if using corn tortillas make sure that you slighly fry them in oil or put them in the microwave until they become soft otherwise they will fall apart on you after you dip them in the sauce.

The handmade tortilla holds itself really good even after you dip it in the sauce. Corn tortillas are a little more fragile and will fall apart if you don't pass them through really hot oil to soften them. I have soften them in the microwave but nothing beats doing it in the oil because they hold much better when you make them.

Yeah do toppings like sour cream or media crema from the mexican store, avocado slices or guacamole and chopped onions.

For the filling shredded chicken or shredded beef properly seasoned will be yummy! You could also use shredded cheese if you want to make fast enchiladas. They are all pretty good.

[jeannie]

Yes... Take the seeds out at least the first time or you might just regret it.

Walmart has some pretty good canned sauce. Just look right next to the hispanic section and they got all these brands. I have tried pretty much all of them and I have to say that the ones that I like the most are the ones that show the seeds of the green tomatillos. I sometimes add extra heat by adding a couple cooked blended jalapeños.

Ok, I always take the seeds out. I thought you meant you don't at all.:)
I will try the cans for my lazy days.

When I use store bought tortillas I put them in the microwave and that way They don't break. I dip in Chili then I fry them.

Lucky for me there is a tortillas factory a block from where I live and I always get them warm.:wink:

[Laura]

I am going to try this this weekend. I love spicy and we eat all sorts of variations of dried peppers in salsas and whatnot. I am not afraid of the ancho. :) Thanks for the recipe.

[jeannie]

I am going to try this this weekend. I love spicy and we eat all sorts of variations of dried peppers in salsas and whatnot. I am not afraid of the ancho. :) Thanks for the recipe.

Oh laura, Have you tried Mole pueblano? I normally don't like mole at all, but first time I tried it, I fell in love!!!SOOO good!

[Laura]

Have I tried it?! I am married to a poblano! :)

Yes, I have tried it. We have also made it a few times for parties. Yum!!! Of course, my mother-in-law's mole poblano is the best in the whole world!

[1MessedUpSourPatchKid]

Mole Poblano is the best. Who knows what they put in it but it is delicious!!

[jeannie]

Have I tried it?! I am married to a poblano! :)

Yes, I have tried it. We have also made it a few times for parties. Yum!!! Of course, my mother-in-law's mole poblano is the best in the whole world!

No way, mine is!!:bleh: I think as long as you are from puebla it should be good! All my hubby's aunt make it too and it is not as good as the jefa's but it still good.

[jeannie]

Mole Poblano is the best. Who knows what they put in it but it is delicious!!

My hubby's aunt once made us buy all the ingredients and There was so many chiles that I have never heard of, wierd names. One thing I remember was A pack of animal cookies. You know the mexican kind.

[1MessedUpSourPatchKid]

Have I tried it?! I am married to a poblano! :)

Yes, I have tried it. We have also made it a few times for parties. Yum!!! Of course, my mother-in-law's mole poblano is the best in the whole world!

I love how you take pride on your mil's cooking. That's really sweet!!

[1MessedUpSourPatchKid]

My hubby's aunt once made us buy all the ingredients and There was so many chiles that I have never heard of, wierd names. One thing I remember was A pack of animal cookies. You know the mexican kind.


Care to share the recipe?:D

[Laura]

The animal cookies are crucial! I once overheard my husband on the phone arguing with his mom, my SIL standing next to him commenting... all about what sort of cookie is the best - animalitos, no, tia maria (something like that) back and forth. It was hilarious. There are a ton of ingredients. I couldn't give a recipe. I mean, I need to write it down next time.

[1MessedUpSourPatchKid]

The animal cookies are crucial! I once overheard my husband on the phone arguing with his mom, my SIL standing next to him commenting... all about what sort of cookie is the best - animalitos, no, tia maria (something like that) back and forth. It was hilarious. There are a ton of ingredients. I couldn't give a recipe. I mean, I need to write it down next time.

Have you made the mole enchiladas? Oh man! my mom used to make those and though she didn't make mole pobrano as good as many poblanos do. they were awesome enchiladas.

I can share the recipe for the enchiladas de mole but Laura you will need to share the mole pobrano recipe. :D

[jeannie]

The animal cookies are crucial! I once overheard my husband on the phone arguing with his mom, my SIL standing next to him commenting... all about what sort of cookie is the best - animalitos, no, tia maria (something like that) back and forth. It was hilarious. There are a ton of ingredients. I couldn't give a recipe. I mean, I need to write it down next time.

That's funny. I got an image of hubby on phone and sil auguring back in forth about "animalitos"

When I saw the cookies on the menu (animalitos) I kept asking hubby "are you sure?" "really?"
He said "yes, yes!.
I just said "ok, Do we need milk too?"

[1MessedUpSourPatchKid]

That funny. I got an image of hubby on phone and sil talking back in forth about "animalitos"

When I saw the cookies on the menu (animalitos) I kept asking hubby "are you sure?" "really?"
He said "yes, yes!.
I just said "ok, Do we need milk too?"

:bounce: LOL

[olisan]

Sorry just saw for green:
For green (chicken enchiladas):
I boil about 5-6 tomatillos and 6-7 jalapenos (depending how hot you want it)
Blend with a little boiling water, 1/2 tspn. of garlic, a palmfull of cilantro, a palmfull of chopped lettuce, a few slices of onion, and enough salt to taste. (yes it is very similair to salsa)
BLend together.
To make the enchiladas: I fry tortillas in oil, fill with shredded chicken and roll. Spread the chile over the top of the enchiladas and top with cheese, lettuce, sliced onion and tomato.

I make these sort of the same, but I dont use chicken. What I do is a thin red sauce similar to the one explained above I just make sure its thin. Then I fry the tortilla in the pan with oil, then I put the tortilla in the red sauce that has been fried with a very small amount of oil. Once you have my tortilla with the sauce, add queso fresco and chopped onions, roll the tortilla. Start putting them in a plate for one serving then I add boiled potato and boiled carrott (chopped in small squares) on top of enchiladas. I put some chopped lettuce on top and then pour some green sauce. MMMMM Delicious!!! I made these last night, they were so good. Next time I make some I will take a pic so yall can get an idea of the final product.