Making your own enchilada sauce at home is essential for salsa roja if you want to have a wonderful enchilada from Mexico. My favorite recipe to prepare is green enchilada sauce in the summer when tomatillos are at the height of their growing season. Nevertheless, when winter comes around, I have a craving for a rich, flavorful sauce. A robust sauce can be made by combining elements such as pork fat, chicken stock, reconstituted dried chilies, and frozen preserved tomatoes. Either three whole preserved tomatoes that have been diced or one can of diced tomatoes be used, along with two cups of chicken broth, preferably one that you have prepared yourself. You can also use one can of diced tomatoes. 5 garlic cloves, broken up into smaller pieces so that their taste can be released. 2 Guajillo chilies that have been dried and have had the stems and seeds removed from them before being powdered. 
1 large ancho chili, with the stem and seeds removed, dried, and diced; 1/2 teaspoon of dried oregano from Mexico; 1 teaspoon of cumin; 2 tablespoons of fresh farm pork lard; and salt from the Celtic Sea, to taste. Put all of the ingredients into a large Dutch oven or stock pot, and bring the mixture to a boil. Reduce the heat, and simmer for 20 to 25 minutes, or until the reconstituted chilies have reached the desired consistency. Blend all ingredients in a blender. That brings us to the end! If there is any sauce left over, put it in the refrigerator and use it to top eggs for rancheros or incorporate it into the posole that you make at home. Enchilada sauce produced at home is incomparably superior to bottled enchilada sauce in every conceivable respect. Period. It is strongly suggested that you give this classic Mexican cuisine a try, particularly if you have never made it from scratch before. This is especially the case if you have never made it from scratch before. It is not produced with chili powder but rather with dried chilies, and contrary to what you may expect, it is simpler to make than you might imagine, with spectacular results. It works wonderfully as a topping for beef enchiladas, chicken enchiladas, cheese enchiladas, enchilada casserole, and even wet burritos. There are several different names for red enchilada sauce, including salsa roja, salsa roja para enchiladas, and mole rojo. The name you use will depend on where you are in the world. The final product is sure to leave your mouth watering no matter what name you give it. 8 dried ancho chilies, 4 dried pasilla chilies, 1 medium onion quartered, 2 plum tomatoes, 3 individual garlic cloves, 12 teaspoons Mexican oregano, 12 teaspoon marjoram, 2 tablespoons of oil for heating, and salt to taste. The dried ancho chilies and pasilla chilies are required ingredients in the recipe. Both of these varieties of chili have a flavor that is between mild and fruity. 
Both the ancho chili and the pasilla chili get their names from their appearance, with the ancho chili being referred to as the "wide chili" and the pasilla chili being called the "raisin chili" because of its wrinkled appearance and raisin-like aroma. The flavor of the chilies is heightened by toasting them, and the procedure also makes them more flexible and straightforward to work with. They are roasted for about 10 to 15 seconds on each side in a comal or pan that has been warmed. If you keep them on the heat for too long, they can develop a harsh flavor, which is something that you want to steer clear of. The aroma makes it pretty evident that you have toasted them for an extremely long time. Throw away any chilies that have a burnt or scorched appearance. Charring the veggies is another step that, when combined with the previous steps, helps produce the sauce's flavor. You want to give them a dark appearance. They should be charred in a dry pan. Do not add any oil to the pan. When charring, you should not use a pan that doesn't require oil. It isn't healthy for the pan, and it makes it harder to achieve a nice sear on the vegetables. Before using chilies, make sure to remove their stems, seeds, and veins from within the fruit. To get to the seeds and veins that are contained within the chilies, first, peel off the stems of the chilies with your fingers, and then cut them in half lengthwise. There is no cause for concern even if you are unable to remove each and every seed from the chilies because of this. Even though there are seeds present, the flavor and texture will not be affected in any way by their existence. You should save the seeds for later. They are edible in some form. You can toast them, and then use them as a condiment to add a smoky, spicy flavor to a wide range of different dishes. Put the chilies and the rest of the ingredients in the pan that you're using. You are going to rehydrate the chilies by simmering them for fifteen minutes, and you are also going to soften the vegetables. Put in the pan just enough water so that the ingredients are almost completely submerged in it. 
After combining the ingredients, strain the sauce through a fine mesh strainer to give it a smooth consistency and remove the chili skin, which can be difficult to digest. Put some serious pressure on the pulp in order to coax out every last drop of flavor. Throw away the pulp that's left in the sieve after everything else. When you have finished straining the sauce, the next step is to cook it. It may sound strange to cook salsa, but this is the phase that contributes the most to the development of its full taste. This step should not be skipped. Put two teaspoons of oil in the pan, or as much as it takes to cover the bottom, and turn the heat up to high. The next step is to gradually add the sauce to the oil that has been heated. As you pour all of the sauce into the pan, the sauce will start to sizzle, and the oil will continue to sizzle even after the sauce has started to sizzle. After it has been fried, which should take approximately 30 seconds, make sure that the heat is turned down to a low setting. Make a note that the oil has a propensity to splatter. If you don't want to get burned, exercise extreme caution when carrying out this procedure. Because dried chilies are a natural product that varies with the seasons, as well as because their level of heat and bitterness can vary considerably, you should be prepared for the possibility that your sauce will not always turn out the way you had envisioned it. But you shouldn't let that worry you in any way. You will almost never find yourself in a position where you are unable to discover a solution to the problem. It is probable that you may need to do some experimenting with several approaches before you find the option that works best. ½ teaspoon of baking soda, between 1 and 2 tablespoons of sugar, a single to double teaspoon of agave syrup, and 1 table scoop of peanut butter in a creamy form this is a recommendation from a reader that I haven't tested myself, but I believe it would add an interesting note to your sauce. 
To prevent the sauce from becoming overpowered by its flavors, you should gradually add these components. Just a little bit can go a very long way. Your first batch will turn out extremely good, your second batch will be amazing, and your third batch will be beyond description. It won't take you very long to master the art of making real salsa to go with your enchiladas. Toasting the chilies in a hot skillet will allow their distinctive aroma to be released. Between ten and fifteen seconds on either side). After the chilies have cooled, scrape out the stems, seeds, and veins that are located inside of them. To sear the onion, tomatoes, and garlic, you should use a skillet that has been heated up. Put the chilies, onion, tomatoes, garlic, oregano, and marjoram in a pot, and then add just enough water to cover almost all of the items almost entirely. Mix it up every so often. Bring to a boil, then, once it has reached a boil, turn the heat down to a low level and keep it there. Simmer for 15 minutes to allow the dried chilies to regain their moisture and for the veggies to get a greater degree of tenderness. The chilies, onion, tomatoes, garlic, oregano, and marjoram should be pureed and combined with the soaking water in order to achieve a smooth consistency. It will take approximately one minute of your time on average to complete. If necessary, begin adding water to the mixture in a slow and steady stream. It's probable that you'll need to blend them in two different batches before you can get everything right. Combine all of the ingredients and sift them. The sauce that has been strained should be sautéed in two tablespoons of cooking oil that has been put into a skillet that is hot. The Rotita Cross Strap High Waist Bikini Set is in its XXL iteration. Reduce the heat to a low setting and continue to stir the sauce occasionally as it simmers for around half an hour. Add salt to taste. At the absolute least, wait two hours after adding the ingredients to the sauce so that the flavors can meld together. Before serving, reduce the heat on the sauce until it is just simmering.
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