Inspired by authentic red corn burrito sauceOur recipes combine dried peppers, garlic, onions and spices to make rich, delicious sauce, which is very suitable for corn bakers. Skip cans purchased by the store. Our recipes are simple, the production speed is fast, and can be done in advance.
My family likes corn biscuits, and this red corn burrito sauce made of dried peppers is our favorite sauce. I like the process of making corn biscuit sauce. It is simple and interesting, and it makes the kitchen smell incredible.
Our goal is to re -make authentic hot sauce corn cakes at home. This sauce is better than what I bought from the store. Honestly, this is great, and I will be sad when we run out. If you are looking for recipes that do not contain peppers but need peppers and spices, please refer to our fast and simple corn biscuit sauce.
Main component
- Dried chili: These things are easy to buy, the price is cheap, and it can be stored in your storage room for a long time, so don’t hesitate to prepare it! You will find a variety of peppers, from the sweet fruit flavor Anqiao pepper, Mulato pepper and Pasila pepper (aroma with raisins, chocolate and coffee) to smoky Mexican peppers and Guashlie peppers There are even more spicy Kaskabel peppers, sequins and trees. For our corn biscuit sauce, we recommend mixing the phoenix tail fish and Guati Lolo sauce to obtain a strong salty flavor and a trace of spices. But try it at will! Add more spicy peppers, such as New Mexican pepper or Kaskabel pepper or a little pepper to increase heat.
- Garlic and Onion: Because we mix them into the sauce, they will increase the sweetness of the sauce and thicker it.
- spices: I add cumin powder, coriander, cow to (preferably Mexican cattle to Zhi) and salt.
- Cocoa powder, sugar and vinegar: For hot sauce corn cake, these may sound unusual, but believe me! The taste of the sauce is particularly rich, the sugar balances the calories of the pepper, and the vinegar blends all the flavor together.
How to make authentic corn burrito sauce
Most of the recipes are preparing peppers. This is what you need to do (very simple):
Step 1: Remove the stems and seeds of each pepper. I cut off the stems with the scissors of the kitchen, and then tapped the peppers on the counter, and shook the seeds out. If the seeds do not cooperate, shorten the length of the pepper and scrape it off.
Step 2: Gently roast peppers in a dry fried pan. Just like baking nuts and seeds, roasted dried peppers can rejuvenate the fat in the skin and rejuvenate it. In this step, you must be careful, just want to bake gently until it exudes the fragrance. I keep the fire at low and low, and often stir pepper. This can prevent the pepper from being burnt, which makes the corn biscuit sauce taste bitter.
Step 3: Make the roasted chili in the hot water for another 20 minutes. This step takes 20 minutes, but you don’t need to intervene. Just add the roasted pepper to the hot water and cover it. After 20 minutes, the pepper will swell and re -hydrate. I did this in a deep pot, but a large bowl, put a plate on it to prevent the steam from leaving, and the effect was the same.
If you are ready, you can make sauce! From here, everything is simple. Put the pepper with some fried onions, garlic, spices and liquids in a mixer and stir until the consistency is reached. Then use to make chicken spicy sauce corn cake, vegetable spicy sauce corn cake filling, and so on! If you really plan to make corn biscuits, I strongly recommend homemade corn cakes!
Our favorite red hot sauce
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All -round
Inspired by authentic corn biscuit sauce, our recipes combine dried peppers, garlic, onions and spices to make rich, delicious sauce, which is very suitable for corn biscuits. Many dried chili can be used in this homemade corn burrito sauce. We like the combination of Guhicho and phoenix fish peppers. Gourhilo pepper has a natural smoky flavor and moderate spicy, while Anqiao pepper is mild, with fruity and chocolate -like aroma. After mixing, the corn biscuit sauce has a strong taste and taste of a spice. Add one or two spicy peppers, such as New Mexican pepper or Kascaber pepper to get more spicy sauce. You can also add a little chili to make the sauce more spicy.
Make 4 cups
You will need
2 ounces of dried melon Ji Lue pepper (8 to 10 peppers)
1 ounce of dried phoenix tail pepper (4 to 5 peppers)
Hot water, add some sauce
1/2 tablespoon of neutral oil, such as grape seeds, safflower or walnuts
3 medium -sized garlic, peel
1/2 medium -sized white onion, slice
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon of Mexican cattle to
1/2 to 1 teaspoon of fine sea salt
1 tablespoon without sugar cocoa powder
Sugar, can be used for balanced sauce
Apple cider vinegar, red wine vinegar or white wine vinegar can be selected for balanced sauce
route
- Prepare to pepper
1Cut off the peppers and remove the seeds in the pepper. The seeds may be bitter, so remove them. Cut off the stems with scissors of the kitchen, and then shake or scrape the seeds in each pepper. (If your skin is sensitive, wear gloves to prevent the fat from getting in your hand. In addition, during the use of pepper or after, please be careful not to touch your eyes).
2Put the washed peppers in a dry frying pan and heat it with low heat. Bake them, and occasionally stir until they emit fragrance for 3 to 5 minutes. Be careful not to burn chili, because this will make the sauce hacking.
3Move the roasted chili to a large pot or bowl and cover it with hot water. Cover the lid to prevent the steam from leaning out and place it for 20 minutes. (When using a bowl, the large plate can be used as a lid very well.)
- Make spicy sauce corn cake
1When the pepper is soaked, place the fried pan for roasted peppers on the medium heat. Add oil, onion slices and entire garlic cloves. Cook it for about 5 minutes, and stir often until the onion becomes soft and some brown spots appear on the whole body.
2Put the onion and garlic into the mixer. Add cumin, coriander, Mexican beef to, 1/2 teaspoon salt and cocoa powder without sugar. Put on one side until the pepper is ready.
3After the pepper is ready, use pliers to transfer it with the onion and spices to the mixer.
4Taste the smell of soaking liquid. If it tastes bitter, it is best to use water or broth as a liquid of sauce. If the fluid is soaked, use it.
5Add 1 cup of liquid (water, high broth or soaking liquid), and then mix. Since the pepper is still hot, please remove the center insert of the mixer cover and take a paper towel that folds several times on the hole when stirring-this helps to release some steam and prevent the stirring cover from popping up (this will cause the pepper to break down To. It may be a big and hot chaos).
6If the mixture is too thick, add more liquid and 1/4 cup at a time until it reaches the consistency.
7Taste the sauce. If the taste is plain, add some salt and a teaspoon of vinegar. If it tastes bitter, you can add a teaspoon of about a teasing sugar to balance.
The secrets of Adam and Joanni
- store: Put the homemade hot sauce corn cake stuffing into the seal container and save it in the refrigerator for up to 5 days. If you want to freeze, pay the sauce to the small container (or ice cubes), and then save it in the refrigerator for up to 3 months. Thaw the frozen sauce in the refrigerator before use.
- Mexican cattle to: This is different from the more common Mediterranean cows in the spice channel. They come from different plants. Mexican beef has the taste of grass and citrus, while the Mediterranean cow has a sweeter fennel flavor. We buy Mexican cattle from the local Mexican grocery store, but you should also find it online. If you can’t find it, don’t worry, the taste may not be exactly the same, but you can use Ma Yulan, dried horse whip, and even Mediterranean beef to replace Mexican beef.
- The nutrients provided below are the estimated value.
Nutrition
Portion
1/4 cup
/ /
Calorie
28
/ /
Total fat
0.9 grams
/ /
Saturated fat
0.1 grams
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cholesterol
0 mg
/ /
sodium
78.8 mg
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carbohydrate
5.2 grams
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Dietary fiber
2 grams
/ /
Total sugar
2.8 grams
/ /
protein
0.8 grams
