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Recipes using Las Palmas Red Chile Sauce

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Recipes using Las Palmas Red Chile Sauce

Recipes using Las Palmas Red Chile Sauce -- LivingMiVidaLoca.com

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!

How to make Nopales using Las Palmas Red Chile Sauce -- LivingMiVidaLoca.com

Nopalitos (Cactus Paddles)

Recipe courtesy Las Palmas
Serves 4

Ingredients
6 cup of cactus paddles, cleaned, stripped of spines and finely chopped
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

Directions
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.

Enchiladas Tapatias using Las Palmas Red Chile Sauce -- LivingMiVidaLoca.com

Enchiladas Tapatias

Recipe courtesy Las Palmas
Serves 4

Ingredients
¾ cup vegetable oil, separated
4 cloves garlic, halved
½ medium onion, roughly chopped
1 tsp. fresh thyme
4 bay leaves
6 peppercorns
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

Directions
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.

easy recipes using Las Palmas enchilada Sauce -- LivingMiVidaLoca.com

[Recetas en Español]

Nopalitos

Receta cortesia de Las Palmas
Sirve 4 porciones

Ingredientes
6 tazas de nopales, finamente picados, limpios y sin espinas
1 cebolla en cuartos
3 ajos
½ cucharadas de bicarbonato de sodio
6 jalapeños, o serranos, en gajos
1 lata (28 oz.) de LAS PALMAS® Red Chile Sauce (Salsa de Chile Colorado)
3 cucharas de aceite
½ taza de cilantro, finamente picadas
½ cda. de sal

Descripción del platillo
1. Colocar los nopales picados, cebolla, ajo, y bicarbonato de sodio en una cacerola mediana, cubrir con agua y cocinar sobre fuego medio hasta que estén tiernos (aproximadamente 10 a 15 minutos). Drenar y eliminar la cebolla y el ajo; poner a un lado.
2. Cocinar los jalapeños en una cacerola pequeña por aproximadamente 5 minutos.
3. Sofríe el jalapeño cocinado con la Salsa Colorada Chile; poner a un lado.
4. En una sartén grande, calentar el aceite en fuego medio. Cocinar la salsa de chile por aproximadamente 5 minutos.
5. Agregar los nopales picados y cocinarlos sobre medio fuego por 5 minutos más. Quitar la sartén del fuego, e incorporar cilantro y sal.

Enchiladas Tapatías

Receta cortesia de Las Palmas
Sirve 4 porciones

Ingredientes
¾ tza. de aceite, separado
4 ajos cortado por la mitad
4 hojas de laurel
½ cebolla de tamaño mediano, picada
1 cda. de tomillo fresco
6 granos de pimiento
2 tzas. de puré de salsa de tomate
1 lata (28 oz.) de LAS PALMAS® Medium Red Enchilada Sauce (Salsa de Enchilada Colorada)
12 tortillas
3 tzas. de Queso Monterrey
1/3 tza. de crema
¼ tza. de cebollín

Descripción del platillo
1. Precalentar el horno a 350F
2. En una cacerola mediana, calentar dos cucharadas de aceite a fuego medio; agregar el ajo, el cebollín, el tomillo fresco y el pimiento. Revolver y cocinar por 5 minutos hasta que la cebolla esté cocinada.
3. Echar la mezcla de especias recién preparada en la licuadora y agregar la Salsa de Enchilada Colorada y el puré hasta que esté líquido.
4. Calentar dos cucharadas de aceite en la misma cacerola mediana a fuego medio. Echar la mezcla de la salsa de enchilada, agregar el puré de salsa de tomate, la sal y una taza de agua. Cocinar hasta que hierva por aproximadamente 5 minutos hasta que se engruese. Agregar los ingredientes si es necesario.
5. Usar una sartén, calentar ½ taza de aceite a fuego medio; cocinar las tortillas por aproximadamente 5 segundos en cada lado.
6. Colocar la tortilla cocinada en una bandeja de horno, añadir ¼ de taza de queso desmenuzado al centro de la bandeja, enrollar (hacia abajo) y continuar con el resto de las tortillas y el relleno.
7. Echar la salsa que sobra encima de las enchiladas y añadir el queso.
8. Hornear por 10 minutos o hasta que el queso esté burbujeando, dejar que se enfríe.
9. Antes de servir, rosear la crema y terminar con las cebollines.

cocktail with casa azul cantina -- LivingMiVidaLoca.com
This is not a sponsored post. I was invited to the sample the different Las Palmas dishes during the #FiestasLasPalmas event to facilitate this post. All thoughts and ideas remain my own.

2 Comments

2 Comments

  1. Norma

    January 31, 2015 at 8:47 pm

    I am looking for a BBQ sauce recipe that Las palmas issued in a magazine a while back . It has honey and pickled jalapenos. Any idea where to find it? I tried there website but couldn’t find it.

  2. Norma

    January 31, 2015 at 8:48 pm

    Please email

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