🔕 🔔
Loading…

My Basket ()

All questions

Enchilada sauce with frozen red chile puree?

I'm having cravings for enchiladas. I have a tub of red chile puree I made in the winter from dried red chiles, water, and some seasoning. Any ideas on how to turn this into enchilada sauce?

asked by stephanieRD 25 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 317 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added 25 days ago

Sure, why not? I would defrost your red chili puree, warm on the stove-top, add a thickener (flour), some tomato paste or tomato sauce and blend with some broth to the right consistency. Add spices that may not be included in your puree, such ass cumin, cinnamon, chili powder, garlic, Mexican oregano. I make mine with splash of vinegar or lime. I would bloom the new spices with some vegetable oil on the stove-top add the flour, your puree and the rest of my suggestions.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 25 days ago

i make home made enchilada/ranchero sauce all of the time. lucky you with the puree. i would put some in a blender with a couple of cloves of garlic, some green chilis like a jalepeno, a half an onion, and some roma tomatoes, all fresh veggies roasted on iron frying pan or over flame. whizz it. some add dry chicken powder (bullion cubes) and maybe some fresh coriander and some coriander. you can either strain it or not but it must be cooked first either in frying pan or pot with some oil in it heated up. it will sizzle and then you simmer for maybe a half hour. you can add water if too thick or leave as is. and if you have a stick blender, that works well too. i would only make enough so you can use up within a few days but i wouldn't freeze it. i'm sure it will be really good.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 25 days ago

i didn't mean coriander twice but meant cumin.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.