Enchillada sauce recipe?

[BleedsBurntOrange]

Anyone have a simple, good sauce recipe for beef enchilladas? All of the recipes I've found that sound good require like 45 different types of chiles that I've never heard of. I just want a simple way to make a good sauce.

 

[elguapo]

The Link
Scroll down for the recipe. I usually cut the chili powder by half.

 

[utexas_61]

if i were to add meat to Robb Walsh's chili gravy recipe, what kind of meat should i add?

 

[ColumbusHornsFan]

We like the 2006 Texas Enchilada Sauce recipe from Mextex the best. Matt's recipes for this and Carne Guisada make the purchase of this cookbook well worth the price.

 

[elguapo]

I haven't tried it but you could brown some seasoned ground beef and use the grease in place of the oil in the gravy recipe. I would brown the beef, then drain it saving the grease. Set the beef aside and use the grease to make the chili gravy. When the chili gravy is done add the beef to it.

 

[El Sapo]

I've made my own sauces on more than one occasion, but if you're running short on time, this is the best sauce I have come across.

 

[Stove Top]

Find below my abuelita's recipe. It works well for me and has received good reviews from my friends. I used to make these all of the time before I moved back to Texas in 2003. Try getting good cheese and onion enchiladas in Monroe, LA or Pensacola for that matter. Enjoy.

1 cup oil
1 cup flour
30 oz tomato sauce
45 oz water
1 bottle of Gebhardt's chili powder
salt / pepper / comino / garlic powder
sugar

Make a blond roux and stir for about 6 - 7 minutes
Add chili powder and fry in roux for 3 - 4 minutes
Add tomato sauce and water
Add salt / pepper / comino / garlic powder
Add sugar to cut the acidity of the tomato sauce
Bring to a boil and check consistency of sauce
Simmer for 20 minutes

Assemble enchiladas
Run tortillas through hot oil
Dip tortillas in sauce *****
Fill with cheese and onions and place in pan
Top enchiladas with remaining sauce / cheese / onions

**** This is a step I have noticed many restaurants do NOT follow. It is time consuming, but it makes a world of difference. My abuelita did this as well.

 

[juz]

El Huracan Chili Gravy

1/2 teaspoon dried ancho chile powder (or other ground mild red chile)
4 cups unsalted beef stock
1 lb ground beef
1 medium onion, chopped finely
2 cloves garlic, pressed or minced
2 tablespoons bacon drippings (optional)
2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon oregano
1/2 teaspoon salt
1 tablespoon masa harina

To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
Grind with a spice grinder or mortar and pestle.
The toasting will give the cumin a mellower, pleasant flavor.
In a saucepan, brown the meat with the onion and garlic.
Drain fat.
Add bacon drippings if desired.
Allow drippings to melt.
Add the stock cumin, oregano, salt, and ground ancho.
Let simmer 50 min, until meat is tender and liquid has thickened a bit.
Mix the masa harina in a small bowl with 2 T. of the liquid from the gravy.
Stir the masa mixture back into the gravy.
Stir very thoroughly to help the masa dissolve. It will thicken the gravy. Allow to simmer 10 min more.


I've made this several times and does not disappoint, I got the recipe from a book called Texas Home Cooking

 

[OrngNugz]

Gradma in Mexico makes it like this:

Chile California, also known as Anaheim or Chile New Mexico depending where you buy it looks like

For extra fire, we add about 6 Chile de arbol

Boil both together for about 15 mins, add some salt.

Remove most of the water and blend too fine sauce while still hot.

Add sauce to pan and literally bath a pre heated corn tortilla in sauce and assemble the enchilada. Works with cheese or beef, best I have ever had.

 

[EB22]

I've used both ground sirloin on one occasion and tri tip on another occasion with Walsh's recipe. Both turned out great.

 

[Hornit]

Tuldy's