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    You are in: Home / Recipes / Red Enchilada Sauce - Tucson's El Charro Recipe
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    Red Enchilada Sauce - Tucson's El Charro

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Mme M's Note:

    If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
    2. 2
      Remove the chiles, reserving the liquid.
    3. 3
      Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
    4. 4
      Remove to a bowl. Repeat with the rest of the chiles.
    5. 5
      Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.

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    Nutritional Facts for Red Enchilada Sauce - Tucson's El Charro

    Serving Size: 1 (2537 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 356.4
     
    Calories from Fat 196
    55%
    Total Fat 21.7 g
    33%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 627.7 mg
    26%
    Total Carbohydrate 38.3 g
    12%
    Dietary Fiber 4.7 g
    18%
    Sugars 14.5 g
    58%
    Protein 7.3 g
    14%

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