Best 5 Chile Raisin Enchilada Sauce Recipes

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"Chile raisin enchilada sauce" is a unique and flavorful sauce that can add a delicious twist to your favorite Mexican dishes, elevating them to the next level. Whether you're a seasoned home cook or just starting out in the kitchen, this article will guide you through the process of creating the perfect "chile raisin enchilada sauce". We will provide you with a step-by-step recipe, tips for selecting the best ingredients, and suggestions for incorporating the sauce into your favorite recipes. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a mouthwatering "chile raisin enchilada sauce" that will leave your taste buds craving more.

Let's cook with our recipes!

CHILE-RAISIN ENCHILADA SAUCE



Chile-Raisin Enchilada Sauce image

The combo of ancho chiles and raisins create a mouthwatering sauce. Try it on our Cheese Enchilada Casserole for spicy flavor with a hint of sweetness.

Provided by Martha Stewart

Categories     Casserole Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 10

6 ancho chiles
1 cup diced white onion
2 garlic cloves
1 cup water
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup minced golden raisins
1 cup low-sodium chicken broth
1 teaspoon white vinegar
Pinch of sugar

Steps:

  • In a medium bowl, cover chiles with boiling water. Let stand until softened, 15 minutes. Drain, stem, and seed chiles, then transfer to a blender with onion, garlic, and water. Puree until smooth. Season with salt and pepper. Pour through a fine-mesh sieve and discard solids. In a medium pot, heat oil over high until shimmering. Add chile mixture, raisins, and broth and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in vinegar and sugar. Season to taste with salt and pepper.

Nutrition Facts : Calories 250 g, Fat 50 g, Fiber 2 g, Protein 1 g

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 14

Number Of Ingredients 8

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  • Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g

AUTHENTIC ENCHILADA SAUCE



Authentic Enchilada Sauce image

Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market.

Provided by Bill Echols

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 ancho chile peppers
3 pasilla chile peppers
Water to cover
2 cloves crushed garlic
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken stock
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
  • Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
  • In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
  • In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 6.5 g, Cholesterol 11.7 mg, Fat 4.7 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 335.7 mg, Sugar 0.7 g

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)



Irma's Red Enchilada Sauce (Salsa De Chile Rojo) image

I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

Provided by Pierre Dance

Categories     Sauces

Time 1h35m

Yield 4 1/2 cups

Number Of Ingredients 9

5 dried pasilla peppers
5 dried ancho chiles or 5 dried New Mexico chiles
2 cups boiling water
2 cups tomato sauce (My Crock Pot Italian Tomato Sauce)
2 garlic cloves, minced
1/4 cup oil
3/4 teaspoon kosher salt
1 teaspoon crumbled Mexican oregano
1/2 teaspoon whole cumin seed, grind fresh with oregano

Steps:

  • Preheat oven to 375°F.
  • Place chiles on a wire cooling rack on a baking sheet.
  • Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
  • Let them cool to touch.
  • Cut tops off, split in two with a sharp knife.
  • Remove seeds and veins, the soft part that holds the seeds.
  • Cover with boiling water, let steep an hour.
  • Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
  • Combine all ingredients including the water in a sauce pan.
  • Bring to a simmer, simmer for 15 minutes.
  • Stirring occasionly.

RED CHILE OR ENCHILADA SAUCE



Red Chile or Enchilada Sauce image

An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.

Provided by doninsd

Categories     Mexican

Time 1h

Yield 4 cups

Number Of Ingredients 8

6 dried red chilies (a mixture of New Mexico, and Passillas gives great depth)
3 garlic cloves, smashed
2 teaspoons dried oregano
2 tablespoons ground cumin
4 cups boiling water (broth may be used, but is quite unnecessary)
4 tablespoons lard or 4 tablespoons bacon drippings
3 tablespoons all-purpose flour
salt

Steps:

  • Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
  • Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
  • In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
  • When the chiles have rehydrated, blend on "liquify' until smooth.
  • Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
  • If you can make this a few hours, or a day, ahead it is even better.

Nutrition Facts : Calories 179.1, Fat 13.9, SaturatedFat 5.1, Cholesterol 12.2, Sodium 16.4, Carbohydrate 12.6, Fiber 1.7, Sugar 3.7, Protein 2.6

Tips:

  • Toast the dried chiles before adding them to the sauce to enhance their flavor and aroma.
  • Remove the seeds from the chiles if you prefer a milder sauce.
  • Adjust the amount of chili powder to your desired level of heat.
  • Use a variety of dried chiles to create a complex and flavorful sauce.
  • Soak the raisins in hot water before adding them to the sauce to plump them up.
  • Simmer the sauce for at least 30 minutes to allow the flavors to meld.
  • Taste the sauce and adjust the seasonings as needed.
  • Serve the sauce over your favorite enchiladas or other Mexican dishes.

Conclusion:

This Chile Raisin Enchilada Sauce is a delicious and versatile sauce that can be used on a variety of Mexican dishes. It is easy to make and can be tailored to your desired level of heat and flavor. With its combination of sweet raisins, spicy chiles, and rich spices, this sauce is sure to be a hit with your family and friends. So next time you are looking for a flavorful and easy-to-make enchilada sauce, give this recipe a try.

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