Best Salsa Roja For Enchiladas Or Wet Burritos Recipes

Salsa Roja image

Provided by unsane1047

Time 25m

Yield 32

Number Of Ingredients 12

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Steps:

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
Cover saucepan and remove from heat; let stand for 10 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 3.4 g, Fat 0.9 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.7 g

Enchiladas with Salsa Roja image

Provided by Lillian Patterson

Time 50m

Number Of Ingredients 20

FOR THE ENCHILADA SAUCE:
3 large red chili peppers
2 small red serrano chili peppers (or any small hot red pepper)
4 clove garlic, minced
2 Tbsp olive oil, extra virgin
1 Tbsp lemon juice
1/4 c red chili powder
1 c water
2 Tbsp sugar
FOR FILLING:
2 Tbsp olive oil, extra virgin
1 small red onion, diced
1 1/2 lb beef, cut into thin strips
1 pinch garlic salt
1 pinch cayenne pepper
1 pinch oregano, dried
2 c shredded sharp cheddar cheese, divided
FOR WRAPPING:
12 corn tortillas
hot oil (a deep fryer makes this step much easier)

Steps:

1. Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
2. Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
3. Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.