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Old 06-06-2011, 01:27 PM   #1
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Enchilada Sauce (Red)

Years ago I got an enchilada sauce recipe from Dina, a regular on DC. I have fiddled with it over time and this is the current version.

This is just for the sauce. Assemble and bake the enchiladas as usual.


Beef Enchilada Sauce

1-2 Ea Onion, peeled and quartered
4 Cl Garlic, unpeeled
2 Ea Poblano Pepper
3 Ea Tomatoes (or 16 oz. can)
2-3 Tb Olive Oil
TT Salt and Pepper
2-3 Ea Ancho Pepper
2-3 Ea New Mexico Pepper, dried
2-3 Ea Guajillo Peppers
¼-⅓ C Chipotle in Adobo
1½ Lb Ground Beef
1½ tsp Cumin
2 Pkt Sazon Seasoning
6 C Beef Broth


Place onions, garlic, poblano pepper and tomatoes (if using fresh) on a cookie sheet, drizzle with olive oil, sprinkle salt and pepper and roast for 20-25 minutes.

Place the roasted vegetables in a bowl, cover with plastic wrap and wait for 20 minutes. Peel all roasted vegetables and place in a blender.

Place dried peppers in a covered saucepan filled with boiling water (turn off the heat) and let it sit, covered, for about 15 minutes, or until the peppers are tender. Remove the stems and seeds. Place chilies into the blender with the roasted vegetables and the chipotle in adobo. Puree until smooth. Add some of the broth if necessary.

Brown ground beef in a 5-6 quart sauté pan on medium-high heat seasoning it with salt and pepper. Remove excess fat.

Add the pureed sauce, cumin, Sazon and the beef broth. Bring to a boil, and simmer, uncovered, for 30 minutes to reduce the sauce.
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Old 06-06-2011, 01:40 PM   #2
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So wonderful. Just what I wanted. Thanks. I will copy and paste right now for myself. You are the best, and so quick!
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Old 06-06-2011, 01:43 PM   #3
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Quote:
Originally Posted by chopper View Post
So wonderful. Just what I wanted. Thanks. I will copy and paste right now for myself. You are the best, and so quick!

Thanks. It was just a cut and paste from my recipe file.
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Old 08-15-2011, 10:21 AM   #4
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When I made a batch of this sauce in June, I froze the extra and we used it last week. I decided this recipe needs more meat, maybe double the amount to provide really hearty enchiladas.
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Enchilada Sauce (Red) Years ago I got an enchilada sauce recipe from Dina, a regular on DC. I have fiddled with it over time and this is the current version. This is just for the sauce. Assemble and bake the enchiladas as usual. [LEFT] [/LEFT] [B]Beef Enchilada Sauce [/B][LEFT] [/LEFT] 1-2 Ea Onion, peeled and quartered 4 Cl Garlic, unpeeled 2 Ea Poblano Pepper 3 Ea Tomatoes (or 16 oz. can) 2-3 Tb Olive Oil [U]TT Salt and Pepper [/U]2-3 Ea Ancho Pepper 2-3 Ea New Mexico Pepper, dried [U]2-3 Ea Guajillo Peppers[/U] [FONT=Arial]¼-⅓[/FONT] C Chipotle in Adobo 1[FONT=Arial]½[/FONT] Lb Ground Beef 1[FONT=Arial]½[/FONT] tsp Cumin 2 Pkt Sazon Seasoning [U]6 C Beef Broth [/U] Place onions, garlic, poblano pepper and tomatoes (if using fresh) on a cookie sheet, drizzle with olive oil, sprinkle salt and pepper and roast for 20-25 minutes. Place the roasted vegetables in a bowl, cover with plastic wrap and wait for 20 minutes. Peel all roasted vegetables and place in a blender. Place dried peppers in a covered saucepan filled with boiling water (turn off the heat) and let it sit, covered, for about 15 minutes, or until the peppers are tender. Remove the stems and seeds. Place chilies into the blender with the roasted vegetables and the chipotle in adobo. Puree until smooth. Add some of the broth if necessary. Brown ground beef in a 5-6 quart sauté pan on medium-high heat seasoning it with salt and pepper. Remove excess fat. Add the pureed sauce, cumin, Sazon and the beef broth. Bring to a boil, and simmer, uncovered, for 30 minutes to reduce the sauce. 3 stars 1 reviews
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