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    Authentic Red Enchilada Sauce (Gluten-Free)


    Jefferson Adams

    The secret to great enchiladas lies in the sauce. Canned or store-bought saucesusually fall short on flavor and often contain wheat. Many recipes also call for wheat to thicken the sauce. Here's a recipe that will deliver a great, authentic tasting enchilada sauce that will be naturally thick without requiring any flour or thickener.


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    Photo: CC--dipdewdogIngredieints:
    6 medium dried ancho chiles, dried
    4 medium guajillo chiles, dried
    4 cloves garlic, unpeeled
    ½ tsp black pepper
    ½ tsp ground cumin
    2 cups chicken broth
    1 teaspoon salt
    Juice of ¼ to ½ fresh lime
    Pinch of sugar, as needed

    Directions:
    Heat a heavy skillet to medium heat. Tear chillies into flat pieces, tops them, in the pan a few at a time. Use a metal spatula to press them down flat against the hot surface. As they begin to blister and change color, flip them over and press again. Remove the chilies from the heat, and soak soak them in a bowl of hot water for at least an hour, preferably 2 -3 hours. Reserve a cup of the soaking water.

    Roast the garlic in the pan for about 15 minutes, turning regularly, until almost blackened, and soft inside. Remove from the pan, allow to cool and then peel.

    Remove the stems from the chiles and puree in a blender with all the other ingredients, except the lime juice and sugar.

    The sauce will be thick. I like a thicker enchilada sauce, but if you like, you can make the sauce thinner by adding a bit of the water from the soaked chilies, as you like. Add sugar as desired. I also like to add a couple squeezes of fresh lime juice for a bit of extra tartness.

    You can place any extra sauce in a jar and keep it in the fridge for many weeks.

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    Guest wildninja

    Posted

    No tomato products? Really? Thank you for posting what sounds like a REAL enchilada sauce recipe after years of experimenting with combos that didn't turn out so well.

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    Guest Gloria Brown

    Posted

    Sounds delisch! (Though I always get a gluten reaction to chicken, broth or spices, unless the latter are whole and rinsed first.) Here's another packed with nutrients from no cooking, takes but a minute and requires less ingredients:

     

    Remove stems, deseed and devein red chili (wearing gloves to do this will later protect against burning eye or skin tissue). Stuff into a blender filled around halfway with water and liquify. Add additional water to desired thickness. Beware, it's so addictive you might get caught drinking it!

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
    This recipe comes to us from Phyllis Chinn.
    Makes about 3½ cups.
    3 tbsp. vegetable oil
    1 medium-sized onion, chopped
    3 cloves garlic, minced
    2 tbsp. gluten-free all purpose flour
    1 (4-oz.) can mild green chilies, chopped
    1 (14½-oz.) can diced tomatoes
    1 c. chicken broth
    1 teaspoon chili powder, preferably Ancho chili powder
    1 teaspoon salt, or more to taste
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    Scott Adams
    This recipe comes to us from Valerie Wells. 2 green bell peppers, diced (2 cups)
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    1 tablespoon chili powder
    1 teaspoon salt
    ½ teaspoon black pepper
    1 can (14.5 oz.) diced tomatoes
    1 small can gluten free tomato sauce
    1 tablespoon cilantro, chopped
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    1 tablespoon lime juice
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    Jefferson Adams
    These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
    You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.
    Ingredients:
    For Salsa:
    1 avocado, cut into chunks
    4 tomatillos, husked and roughly chopped
    1 small red onion, roughly chopped
    2 small jalapeños, chopped
    1 clove garlic, crushed
    1 teaspoon salt
    ⅓ cup cilantro leaves
    For Tacos:
    1 pound medium shrimp
    1 tablespoon chili powder
    1 teaspoons salt
    1 teaspoon pepper
    2 tablespoons olive oil
    8 corn tortillas
    Cilantro and limes for garnish
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    Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.
    Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.
    For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.
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    Jefferson Adams
    In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time.
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    Ingredients:
    2 pounds extra-lean ground beef
    1 teaspoon butter
    1 large white onion, chopped
    2 garlic cloves, chopped
    1 can (4.5 ounces) mild green chili peppers, chopped
    1 habanero pepper, halved and seeded (optional)
    2 (15 ounce) cans red kidney beans, drained
    1 (15 ounce) can pinto beans, drained
    1 (15 ounce) can tomato sauce
    1 (28-ounce) can crushed tomatoes
    1 tablespoon chili powder
    1 teaspoon ground cumin
    ½ teaspoon ground oregano
    2 teaspoons salt
    ½ teaspoon garlic powder
    3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand)
    Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking.
    Directions:
    In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
    Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes.
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    Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary.
    Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.
    When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
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    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
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    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
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    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
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    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
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    Read more at azcentral.com.

    Jefferson Adams
    Celiac.com 07/14/2018 - If you’re looking for a simple, nutritious and exciting alternative to standard spaghetti and tomato sauce, look no further than this delicious version that blends ripe plum tomatoes, garlic, olive oil, basil, and firm sliced ricotta to deliver a tasty, memorable dish.
    Ingredients:
    12 ounces gluten-free spaghetti 5 or 6 ripe plum tomatoes ¼ cup extra virgin olive oil 2 cloves garlic, crushed ¾ teaspoons crushed red pepper ¼ cup chopped fresh basil 2 tablespoons chopped fresh parsley Kosher salt and black pepper ⅓ cup pecorino Romano cheese, grated ½ cup firm ricotta, shaved with peeler Directions:
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    Meanwhile, chop remaining tomato, and place in food processor along with garlic, red pepper, and ½ teaspoon salt; puree until smooth. 
    Gently stir mixture into the bowl of chopped tomatoes.
    Add cooked spaghetti, basil and parsley to a large bowl.
    Toss in tomato mixture, adding some reserved pasta water, if needed. 
    Spoon pasta into bowls and top with Romano cheese, as desired.