I was recently at Frida Mexican Cuisine in Los Angeles where I had the opportunity to sample different dishes created by Chef Vicente Del Rio using one of my favorite products, Las Palmas Red Chile Sauce. I grew up enjoying this traditional enchilada sauce, but only in enchiladas. I was very surprised to see the different ways that it could be incorporated into dishes. I had it with nopales (cactus paddles), with vegetables, and of course, with enchiladas.
Thankfully, I was able to take the recipes home with me so I can recreate them myself. Grab a few cans of Las Palmas Red Chile Sauce and give them a try too. You’ll love them!
Nopalitos (Cactus Paddles)
Recipe courtesy Las Palmas
6 cup of cactus paddles, cleaned, stripped of spines and finely chopped OR brined cactus, rinsed
1 medium onion, quartered
3 garlic cloves
½ tsp. of baking soda
6 jalapeños (or serranos), stemmed
1 (28oz.) can of LAS PALMAS® Red Chile Sauce
3 tbsp. of vegetable oil
½ cup of cilantro, finely chopped
½ tbsp. of salt
1. Place chopped cactus paddles, onion, garlic and baking soda in a medium sauce pan, cover with water and cook over medium heat until tender (about 10 to 15 minutes). Drain, remove onion and garlic; set aside.
2. In a small sauce pan, cook jalapeños for about 5 minutes.
3. Puree cooked jalapeños or peppers with Red Chile Sauce; set aside.
4. In a large skillet, heat oil over medium heat. Cook pureed chile sauce for about 5 minutes.
5. Add chopped cactus paddles and cook over medium heat for 5 more minutes. Remove from heat, stir in cilantro and salt.
Recipe courtesy Las Palmas
¾ cup vegetable oil, separated
4 cloves garlic, halved
½ medium onion, roughly chopped
1 tsp. fresh thyme
4 bay leaves
2 cups of tomato puree
1 (28 oz.) can LAS PALMAS® Medium Red Enchilada Sauce
2 tsp. of salt
12 corn tortillas
3 cup of Monterrey Jack (or Mozzarella) cheese, shredded
1/3 cup of sour cream
¼ cup of scallions, diced
1. Preheat oven to 350F.
2. In a medium sauce pan, heat 2 tablespoons of oil on medium high. Add garlic, onion, thyme bay leaves and peppercorns. Stir and cook for about 5 minutes until onion is translucent.
3. Pour cooked spice mixture into blender, add Red Enchilada Sauce and puree until smooth.
4. Heat two tablespoons oil into same sauce pan on medium high heat; pour enchilada sauce mixture, add tomato puree, salt and 1 cup water. Bring to a boil and cook for about 5 minutes until thickened. Adjust seasoning if needed. 5. In a skillet, heat ½ cup of oil over a medium heat; cook tortillas for about 5 seconds on each side.
6. Place cooked tortilla in a baking sheet, add ¼ cup shredded cheese to center, roll (seam side down) and continue with rest of tortillas and filling.
7. Pour remaining sauce over enchiladas and sprinkle cheese on top.
8. Bake for about 10 minutes or until cheese is bubbling; allow to cool.
9. Before serving, drizzle with sour cream and top with scallions.