How to Make Ultimate Tamale Red Sauce (or Enchilada Sauce)
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, How to Make Ultimate Tamale Red Sauce (or Enchilada Sauce). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tamale Red Sauce (or Enchilada Sauce), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tamale Red Sauce (or Enchilada Sauce) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tamale Red Sauce (or Enchilada Sauce) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tamale Red Sauce (or Enchilada Sauce) estimated approx 1 hr 10 mins.
To begin with this particular recipe, we must first 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.
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
Ingredients and spices that need to be Take to make Tamale Red Sauce (or Enchilada Sauce):
- 6-7 dried New Mexico peppers (seeded)
- 6 dried Arbol peppers (whole)
- 2 Roma tomatoes (quartered)
- 4 gloves garlic (minced)
- 3 cups chicken stock (separated)
- 1 tbs cumin
- 1 tbs salt
- 1 tbs onion powder
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!
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