How to make salsa roja para enchiladas


Put the dried chiles directly in the flame of the burner and turning with pliers, broil. If you have a gas stove, place the peppers in a dry pan and tighten them until they are roasted.

Put the roasted peppers in a bowl and cover with boiling water. Put a plate or pan lid so they will not float up into the bowl. Soak the chiles for 30 minutes

While the peppers are soaked, heat oil in a pan. Add onion and cook for 4-5 minutes, until transparent.

Add garlic and cook for another 4-5 minutes.

This is what it looks like when done

Scoop out the seeds and stems of the peppers soaked in blender. Add the onion and garlic, 1/2 cup of the soaking liquid brew, 1 cup of pureed tomatoes and chicken broth or water. Blend to smooth paste

Pass the sauce through a sieve directly into a pan without oil.

Add the cumin and oregano. Season with salt and pepper to taste.

Mix well & simmer for 20 mins. or until it thickens. If you aren't using the sauce immediately, cool & store in a sealed container in the refrigerator. The sauce will last up to 1 month. Bon Appetite


Watch the video: Salsa Roja Para Enchiladas


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