Enchiladas Sauce (ingredients, chicken, carrot, black pepper)

[kareybear]

My husband pointed out that my enchiladas sauce have hydrogenated oil and msg.....Bad Bad Mommy I have two different brands from the store that I have local. I can't eat this stuff. Does anyone have a homemade recipe to make enchiladas sauce and refried beans too? Please!! Thank You!!!

[rickers]

I just read the ingredients on a can of Hatch brand red enchilada sauce and there is no MSG or Hydrogenated oil. It does however contain hydrolyzed corn protein, modified food starch and autolyzed yeast. Not all that bad I guess. We just buy sauces because we are no good at making them !

[kareybear]

Thanks for info rickers.... I live in a small town we don't have big supply of everything.So I gotta make the stuff to make my man,my kids and my health happy.
So does anyone got a RECIPE?

[DontH8Me]

I found this recipe on Recipezaar - sounds pretty good and it has 5 star rating:

Mexican Enchilada Sauce Recipe | Recipezaar

[kareybear]

Originally Posted by DontH8Me

I found this recipe on Recipezaar - sounds pretty good and it has 5 star rating:

Mexican Enchilada Sauce Recipe | Recipezaar

Thank You for that... I will let you all know if it is good or not. Thanks again

[Claire_F]

I grew up in Houston, where the name of the game as far as cheese enchiladas go is chili gravy. Not chili as in the stew, chili as in gravy made with chili powder. Not a tomato in sight.

My favorite cooking blog, Homesick Texan, led me to the discovery of a wonderful cookbook by the food editor of the Houston Press. GREAT cookbook! Having moved to NC from Houston six years ago, I deeply missed the cheese enchiladas I know and love. Robb Walsh's recipe was a lifesaver! The first time I made it, I said it smelled like home.

Here's the recipe for the sauce. You can find a recipe for cheese enchiladas on the same link, and a recipe for refried beans on her site as well. Her recipes are wonderful.

This is the BEST enchilada sauce - in my opinion.

Chili Gravy (from Robb Walsh)

Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

[yellowsnow]

Cheese and onion enchiladas with red chili gravy. Excellent. Great recipe!

[Debsi]

Originally Posted by DontH8Me

I found this recipe on Recipezaar - sounds pretty good and it has 5 star rating:

Mexican Enchilada Sauce Recipe | Recipezaar

Does anybody know if this is the kind of enchilada sauce I got in California?

I really don't care for the tex-mex style and have been trying to learn to make my Cal-Mex favorites in my own kitchen.

[rickers]

I didn't look at that recipe yet, but I need to say that I had cheese enchiladas once that had a blend of jack, cheddar, and ricotta inside, and after the sauce went on top it was garnished with cotilla crumbles, Mexican oregano entero and a sprig of cilantro. There were also hot carrot slices along with a pickled jalapeno and radish slices on the side. The sauce was not typical enchilada sauce either. It was heavy on the cumino with some pork gravy added in. I suspect that it may even had contained some cream. These enchiladas are not cooked in a casserole dish but placed on the plate with the obligatory rice and beans and heated in the oven until the cheese just starts to melt.
I guess it was supposed to be Calimex with a Cordon Bleu twist ! It was some of the best cheese enchiladas I've had yet. Heck who cars if it's "authentic" as as long as it's the best you ever had anyway !

[purtex]

I'm a big fan of America's Test Kitchen and they hate canned refried beans. They made this on their PBS show the other day and it was pretty easy.

Refried Beans

If you wish to use dried beans, you can find our basic bean recipe, (see related recipe). Substitute reserved cooking water for chicken broth (you may need to add another 2 to 3 tablespoons of cooking water or broth in step 3 if the beans appear too stiff).

Makes 3 cups
1/2 cup low-sodium chicken broth
2 (15.5 ounces each) cans pinto beans , drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork , rind removed and diced very small
1 small onion , chopped fine (about 3/4 cup)
1 jalapeno chile , seeds and ribs removed, chile minced
1 poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)


1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)

3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.