How to Make Authentic Enchilada Sauce

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How to Make Authentic Enchilada Sauce | foodiecrush.com

I’m right there with you when it comes to that last minute rush to get dinner on the table. Those time when it seems its all you can muster to pull a can of enchilada sauce from the pantry, toss some cheese in the middle of a few tortillas, break out the can opener, pour, and bake, and a pretty okay dinner is served.

But then there are the times when you want more flavor than an aluminum can can deliver. When you want more Mexican authenticity to create a from scratch meal, and that’s when you plan ahead and are STILL able to fix a fast dinner because you were a kitchen smartie-pants and food prepped ahead with tips from my weekly meal plan.

This authentic red enchilada sauce makes all the difference in homemade enchiladas. I’ve seen quite a few recipes that use flour and oil to create a roux for the base and then add tomato paste that then ends up tasting more like a spicy tomato sauce rather than a vivid enchilada sauce.

Mine however calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.

Prepped ahead this sauce is just as fast to use when you have it on hand. And it’s just as easy to prepare. And even better, it’s muy auténtico!

How to Make Authentic Enchilada Sauce | foodiecrush.com

This from scratch enchilada sauce recipe calls for dried New Mexico chiles and guajillo chiles along with a few tomatoes, onion, a bit of garlic, traditional Mexican spices of oregano and cumin. To deepen the flavor I add smoked paprika.

And for an interesting twist I sometimes add a cinnamon stick because one of my favorite Mexican restaurants red sauces has a cinnamon flavor, but that’s totally optional.

How to Make Authentic Enchilada Sauce | foodiecrush.com

The chiles are softened in boiling water and simmered for about 30 minutes. Don’t forget to save the cooking liquid (discarding the cinnamon sticks if using) to add to the sauce after blending the whole chiles with the sautéed onion, garlic, tomatoes, and spices.

How to Make Authentic Enchilada Sauce | foodiecrush.comenchilada-sauce-foodiecrush-com-049

After blending, strain the sauce to discard any extra seeds or pieces of skin that didn’t blend smoothly. Taste and adjust the seasonings and amount of salt to your liking. At this stage you add more water to create the consistency you desire.

How to Make Authentic Enchilada Sauce | foodiecrush.com

The final step, and most important is to fry the sauce.

It’s a quick step but one you do NOT want to skip if you want to develop that rich, deep flavor that this homemade sauce delivers. Be careful as the oil will splatter, so work carefully.

It’s the finishing touch to creating this scratch red sauce to go on just about any flavor of enchiladas, but especially my Beef Enchiladas With Butternut Squash that I’ll be sharing here soon.

Beef Enchiladas With Butternut Squash | foodiecrush.com

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

How to Make Authentic Enchilada Sauce

  • 3 cups water
  • 2 ounces dried guajillo chiles, stemmed and seeded
  • 1 ounce dried New Mexico chiles, stemmed and seeded
  • 1 cinnamon stick (optional)
  • 2 tablespoons vegetable oil, divided
  • ¼ cup chopped yellow onion
  • 1 medium tomato, seeded and chopped
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  1. In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
  2. Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
  3. Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
  4. Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.

How to Make Authentic Enchilada Sauce | foodiecrush.com

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

Comment with Facebook

 

Sausage Stuffed Mushroom With Hollandaise | foodiecrush.com

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.

You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.

And you are definitely one of them.

Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.

But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

I like to use brown mushroom caps, sometimes called baby portobellos or cremini mushrooms, instead of white mushrooms as they seem to have more flavor. After brushing the caps with a damp paper towel (don’t rinse them in water or they’ll get soggy!), I pry the stems from the caps and drizzle some olive oil in my hand, then rub the mushroom caps with the oil. This step keeps the caps from shriveling up and looking like prunes after cooking.

Ground sweet Italian sausage creates the bulk of the stuffing mix with a bit of panko bread crumbs and the chopped mushroom stems added in. If you want a spicy bite, try using hot Italian sausage instead.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

The sausage stuffing for this recipe gets an extra creamy does of delicious thanks to Arla cream cheese, a hormone-free* cream cheese made from real milk from real farms. This cream cheese skips the added fillers, thickeners, or stabilizers found in some other cream cheeses, making it extra creamy and perfect for adding into the sausage stuffing mixture straight from the refrigerator. You don’t even need to let it soften.

Arla cream cheese comes in several flavors including Original, Herbs & Spices, and Peppercorn. I used Peppercorn in this recipe for an even bigger bite of flavor but you can totally choose whichever flavor strikes your tastebud fancy.

By adding cream cheese to the sausage mix you create a creamy, smooth and ultra moist stuffing that makes it nearly impossible to eat just one. I speak from experience.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

But that isn’t the end of our cheese ingredient list. I also added some chopped Arla Fontina cheese slices to give a chunky melted cheese blast and a bit of grated Parmesan for a nutty bite.

Once the mushrooms are cooked, the final touch is a drizzle of homemade hollandaise and sprinkle of a few more green onions. This hollandaise couldn’t be easier because it’s all made in the blender. Yes! The blender does all the work and makes it so the hot butter doesn’t turn your holla-hollandaise into scrambled eggs. This recipe makes a little more than 1/2 cup of hollandaise, so double the recipe if you’re a heavy handed hollandaise-er but this really should be enough for this number of mushrooms.

And that, my friends, is how you out-do the rest of the party platters, by serving the most savory and easy poppers to ever pop into your mushroom-loving pie hole.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Sausage Stuffed Mushrooms With Hollandaise

  • 20 large capped brown mushrooms (baby portobello or cremini)
  • 2 tablespoons olive oil
  • ¾ pound sweet Italian sausage
  • 6 green onions, white and green parts, minced
  • 2 garlic cloves, pressed
  • ⅔ cup panko bread crumbs
  • 6 ounces Arla Peppercorn or Original cream cheese
  • 3 ounces Arla Fontina cheese slices, chopped small
  • ⅓ cup freshly grated Parmesan cheese
  • 3 tablespoons fresh parsley leaves, minced
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons butter (1 stick)
  • 4 egg yolks
  • ½ teaspoon dry mustard
  • 1 tablespoon lemon juice
  • Dash of Tabasco sauce
  1. Preheat the oven to 350 degrees F.
  2. Prepare a baking sheet by lining it with aluminum foil.
  3. Carefully brush the outsides of the mushroom caps with a damp paper towel to remove any dirt. Remove the stems from the mushrooms, chop finely, and set aside. Drizzle a little olive oil in your hand and lightly rub the mushroom caps with the oil and place on the baking sheet. Sprinkle the insides of the mushroom caps with a little kosher salt.
  4. Heat a medium skillet over medium high heat. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned. Add the chopped mushroom stems and cook for 2-3 minutes. Add the green onions and the garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs and stir to combine evenly with all the other ingredients. Remove from the heat and stir in the cream cheese until evenly distributed. Stir in the chunks of Fontina, Parmesan cheese, parsley and season with kosher salt and pepper.
  5. Fill each mushroom with a heaping portion of the sausage mixture. Bake for 20-25 minutes or until the sausage begins to brown and the mushrooms start to release moisture.
  6. While the mushrooms are baking, prepare the hollandaise sauce (recipe below).
  7. Remove the mushrooms from the oven and add a dollop of hollandaise to each mushroom cap. Garnish with more chopped green onion and watch the crowd fight for more than just one!
  1. Melt the butter over the stove or in a microwave safe container and set aside.
  2. Place the egg yolks, dry mustard, lemon juice, and Tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. The hollandaise will thicken as it cools, so serve at your preference.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

This post is part of a partnered series with Arla USA. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

How to Make Authentic Enchilada Sauce

fc_logo

How to Make Authentic Enchilada Sauce | foodiecrush.com

I’m right there with you when it comes to that last minute rush to get dinner on the table. Those time when it seems its all you can muster to pull a can of enchilada sauce from the pantry, toss some cheese in the middle of a few tortillas, break out the can opener, pour, and bake, and a pretty okay dinner is served.

But then there are the times when you want more flavor than an aluminum can can deliver. When you want more Mexican authenticity to create a from scratch meal, and that’s when you plan ahead and are STILL able to fix a fast dinner because you were a kitchen smartie-pants and food prepped ahead with tips from my weekly meal plan.

This authentic red enchilada sauce makes all the difference in homemade enchiladas. I’ve seen quite a few recipes that use flour and oil to create a roux for the base and then add tomato paste that then ends up tasting more like a spicy tomato sauce rather than a vivid enchilada sauce.

Mine however calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.

Prepped ahead this sauce is just as fast to use when you have it on hand. And it’s just as easy to prepare. And even better, it’s muy auténtico!

How to Make Authentic Enchilada Sauce | foodiecrush.com

This from scratch enchilada sauce recipe calls for dried New Mexico chiles and guajillo chiles along with a few tomatoes, onion, a bit of garlic, traditional Mexican spices of oregano and cumin. To deepen the flavor I add smoked paprika.

And for an interesting twist I sometimes add a cinnamon stick because one of my favorite Mexican restaurants red sauces has a cinnamon flavor, but that’s totally optional.

How to Make Authentic Enchilada Sauce | foodiecrush.com

The chiles are softened in boiling water and simmered for about 30 minutes. Don’t forget to save the cooking liquid (discarding the cinnamon sticks if using) to add to the sauce after blending the whole chiles with the sautéed onion, garlic, tomatoes, and spices.

How to Make Authentic Enchilada Sauce | foodiecrush.comenchilada-sauce-foodiecrush-com-049

After blending, strain the sauce to discard any extra seeds or pieces of skin that didn’t blend smoothly. Taste and adjust the seasonings and amount of salt to your liking. At this stage you add more water to create the consistency you desire.

How to Make Authentic Enchilada Sauce | foodiecrush.com

The final step, and most important is to fry the sauce.

It’s a quick step but one you do NOT want to skip if you want to develop that rich, deep flavor that this homemade sauce delivers. Be careful as the oil will splatter, so work carefully.

It’s the finishing touch to creating this scratch red sauce to go on just about any flavor of enchiladas, but especially my Beef Enchiladas With Butternut Squash that I’ll be sharing here soon.

Beef Enchiladas With Butternut Squash | foodiecrush.com

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

How to Make Authentic Enchilada Sauce

  • 3 cups water
  • 2 ounces dried guajillo chiles, stemmed and seeded
  • 1 ounce dried New Mexico chiles, stemmed and seeded
  • 1 cinnamon stick (optional)
  • 2 tablespoons vegetable oil, divided
  • ¼ cup chopped yellow onion
  • 1 medium tomato, seeded and chopped
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  1. In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
  2. Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
  3. Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
  4. Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.

How to Make Authentic Enchilada Sauce | foodiecrush.com

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

Comment with Facebook

 

Sausage Stuffed Mushroom With Hollandaise | foodiecrush.com

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.

You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.

And you are definitely one of them.

Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.

But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

I like to use brown mushroom caps, sometimes called baby portobellos or cremini mushrooms, instead of white mushrooms as they seem to have more flavor. After brushing the caps with a damp paper towel (don’t rinse them in water or they’ll get soggy!), I pry the stems from the caps and drizzle some olive oil in my hand, then rub the mushroom caps with the oil. This step keeps the caps from shriveling up and looking like prunes after cooking.

Ground sweet Italian sausage creates the bulk of the stuffing mix with a bit of panko bread crumbs and the chopped mushroom stems added in. If you want a spicy bite, try using hot Italian sausage instead.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

The sausage stuffing for this recipe gets an extra creamy does of delicious thanks to Arla cream cheese, a hormone-free* cream cheese made from real milk from real farms. This cream cheese skips the added fillers, thickeners, or stabilizers found in some other cream cheeses, making it extra creamy and perfect for adding into the sausage stuffing mixture straight from the refrigerator. You don’t even need to let it soften.

Arla cream cheese comes in several flavors including Original, Herbs & Spices, and Peppercorn. I used Peppercorn in this recipe for an even bigger bite of flavor but you can totally choose whichever flavor strikes your tastebud fancy.

By adding cream cheese to the sausage mix you create a creamy, smooth and ultra moist stuffing that makes it nearly impossible to eat just one. I speak from experience.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

But that isn’t the end of our cheese ingredient list. I also added some chopped Arla Fontina cheese slices to give a chunky melted cheese blast and a bit of grated Parmesan for a nutty bite.

Once the mushrooms are cooked, the final touch is a drizzle of homemade hollandaise and sprinkle of a few more green onions. This hollandaise couldn’t be easier because it’s all made in the blender. Yes! The blender does all the work and makes it so the hot butter doesn’t turn your holla-hollandaise into scrambled eggs. This recipe makes a little more than 1/2 cup of hollandaise, so double the recipe if you’re a heavy handed hollandaise-er but this really should be enough for this number of mushrooms.

And that, my friends, is how you out-do the rest of the party platters, by serving the most savory and easy poppers to ever pop into your mushroom-loving pie hole.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Sausage Stuffed Mushrooms With Hollandaise

  • 20 large capped brown mushrooms (baby portobello or cremini)
  • 2 tablespoons olive oil
  • ¾ pound sweet Italian sausage
  • 6 green onions, white and green parts, minced
  • 2 garlic cloves, pressed
  • ⅔ cup panko bread crumbs
  • 6 ounces Arla Peppercorn or Original cream cheese
  • 3 ounces Arla Fontina cheese slices, chopped small
  • ⅓ cup freshly grated Parmesan cheese
  • 3 tablespoons fresh parsley leaves, minced
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons butter (1 stick)
  • 4 egg yolks
  • ½ teaspoon dry mustard
  • 1 tablespoon lemon juice
  • Dash of Tabasco sauce
  1. Preheat the oven to 350 degrees F.
  2. Prepare a baking sheet by lining it with aluminum foil.
  3. Carefully brush the outsides of the mushroom caps with a damp paper towel to remove any dirt. Remove the stems from the mushrooms, chop finely, and set aside. Drizzle a little olive oil in your hand and lightly rub the mushroom caps with the oil and place on the baking sheet. Sprinkle the insides of the mushroom caps with a little kosher salt.
  4. Heat a medium skillet over medium high heat. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned. Add the chopped mushroom stems and cook for 2-3 minutes. Add the green onions and the garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs and stir to combine evenly with all the other ingredients. Remove from the heat and stir in the cream cheese until evenly distributed. Stir in the chunks of Fontina, Parmesan cheese, parsley and season with kosher salt and pepper.
  5. Fill each mushroom with a heaping portion of the sausage mixture. Bake for 20-25 minutes or until the sausage begins to brown and the mushrooms start to release moisture.
  6. While the mushrooms are baking, prepare the hollandaise sauce (recipe below).
  7. Remove the mushrooms from the oven and add a dollop of hollandaise to each mushroom cap. Garnish with more chopped green onion and watch the crowd fight for more than just one!
  1. Melt the butter over the stove or in a microwave safe container and set aside.
  2. Place the egg yolks, dry mustard, lemon juice, and Tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. The hollandaise will thicken as it cools, so serve at your preference.

Sausage Stuffed Mushrooms with Hollandaise | foodiecrush.com

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

This post is part of a partnered series with Arla USA. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.