Want to know how to make the best enchiladas with a red chile sauce? You’ve found the right place! We have been tinkering with this enchilada recipe ever since we moved to Pueblo, Colorado. For this recipe we use Pueblo chiles as they are local to the area. You can get away with using almost any red chile for this recipe, even red habanero for some ultra spicy enchiladas! We have designed this recipe with some built in flexibility so you can tinker with it too.
For delicious red chile enchiladas, just follow this recipe.
- 2 Pounds red chile, we used Pueblo Chiles.
- 3/4 to 1 cup water
- 1/4-1/2 cup vinegar
- 2 tsp cumin
- 1/4 cup red onion
- Salt to taste
- 1-2 cups cheese of choice
- 8-10 corn tortillas
Defrost your Red Chile
Preheat your oven to 450° F (230° C). While it is heating up make the red chile enchilada sauce by combining the ingredients in a pot and boiling until all ingredients are tender and transfer to blender. After this, strain (optional) and return to pan and continue to heat on low
Spread some red chile sauce on the bottom of your pan and set aside.
Brown whatever type of meat you are using, and season to taste.
Take your Corn Tortillas and soften them in a pan with a bit of hot oil in it over medium heat.
Roll up your red chile enchiladas like so with the overlap side down.
Cover enchiladas with more red chile sauce
Sprinkle with the cheese
Bake in 450° oven for 12-15 minutes or until your cheese is how you like it. It feels good to make your own enchiladas, doesn’t it?
Want a delicious hot pepper jelly recipe? Look no further! Pepper jelly can be used in replacement for almost any jelly. Put it on your bird this Thanksgiving!
You will need the following ingredients.
- 6 1/2 cups sugar
- 1 cup vinegar
- 1 bottle Painapple Hot Sauce
- 1/2 tsp margarine
- 1 pouch Certo Liquid Pectin
- 8 half pint canning jars with lids and bands
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Combine Painapple Hot Sauce, Vinegar, Margarine, and Sugar in a pot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin and then return mixture to a full rolling boil and boil exactly 1 minute while stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Immediately fill jars while filling to within a quarter inch (7.5mm) of tops. Wipe the jar rims and threads and then cover with the two-piece lids. Screw bands down tightly and then place jars on elevated rack inside canner. Lower the jar rack into the canner. Your water must cover jars by 1 to 2 inches. You can add boiling water, if necessary. Cover the canner and bring the water to a gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If the lid do springs back the lid is not sealed and refrigeration is needed
For a long time I’ve struggled with making a good pizza dough, so after a few months of experimentation I have come up with a great recipe for a pizza dough. This pizza dough can also be used for Stromboli dough! If you get dough all over your fingers, use cold water to wash them off
Recipe is for the dough:
- 2 cups flour
- 1 cup water
- 1 tbsp olive oil
- 1 tsp yeast
- 1 tsp salt
- 1 tsp chile powder (feel free to make this habanero powder if you want really spicy pizza)
Combine dry ingredients (minus yeast) and oil into bowl of stand mixer. Add 1 tsp of active dry yeast to your water and let it rehydrate. with your stand mixer on low, slowly add your water until dough forms. oil another bowl and transfer dough to rise. Let rise until double in size. It really is that simple!
Camarones a la Diabla is a spicy shrimp dish thats sure to please the seafood lover! Spicy shrimp is here for you.
- 2 lbs med shrimp
- 1 stick butter
- 1/2 white onion
- 1 small can tomato sauce
- Juice from 1 large orange
- 1/4 cup Taco Fuego hot sauce
- 10 garlic cloves
- 2 cups chicken stock
- 3 chile chipotles
- 1 Tbsp knorr chicken base
- Pepper and salt to taste
- Blend onion, tomato sauce, orange juice, Taco Fuego, Garlic, Chicken Stock, Knorr chicken base, and chipotles for 3-4 min until well blended
- Add a stick of butter to a pan and cook shrimp 3-4 min then add sauce mixture cook until shrimp are done
- Serve with rice
Honey is a big staple in our diet here at PexPeppers; we also love Asian food. We’ve incorporated our very own Dr Pecks Honey into this recipe to bring you some of the best chicken you will ever eat. This Asian Honey Chicken recipe is the bees knees.
Honey Chicken Glaze Sauce Ingredients:
You will also need:
- 2 Pounds Chicken Breast/Tenderloin
- 1/4 cup cornstarch
- 1/2 cup milk
- Vegetable Oil to fry with.
- Combine Eggs and milk and whisk until it is a homogeneous mixture.
- Cube Chicken and then place in cornstarch mixture to soak for about 5 minutes
- Fry chicken on medium high heat until thoroughly cooked. Cornstarch will create a crunchy breading.
- You can also double fry. Once at 325 and again at 400 to get an even crispier chicken.
- Put aside in large bowl after soaking up excess oil with paper towel
Asian Honey Chicken Sauce Glaze Directions:
- Combine all ingredients in a small sauce pot minus the cornstarch slurry
- Heat mixture until it JUST boils
- Slowly pour cornstarch slurry into the boiling sauce mixture and stir constantly
- Take off heat after about 30 seconds or until sauce is noticeably thicker.
- Pour the glaze over the chicken and toss and serve!
Serve this one over spaghetti noodles cooked al dente, topped with Parmesan-Romano cheese.
- 2 lbs ground chuck steak, browned and drained
- 4 C water
- 1 C choppped onions
- 2 Cans tomato sauce
- 4 cloves of garlic, minced
- .25 tsp allspice
- 4 cloves, crushed
- 1 bay leaf
- .5 oz baker’s chocolate
- 3 TBSP chili powder
- 2 TBSP apple cider vinegar
- 2 tsp Worcestershire
- .5 tsp salt
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1.5 tsp sugar
- 2 TBSP AP Flour mixed with 1/4 C water
- Combine chuck steak and water in a large pot and simmer for 30 minutes. Add remaining ingredients, except flour-water mixture and simmer for 3 hours.
- Add the flour-water mixture, bring to a boil and cook for 5-7 minutes.
- Remove from heat and serve, as suggested above.
Not quite stew, not quite chili, this dish is sure to set your mouth ablaze.
- 3-4 lbs venison roast, cubed.
- 1.5 tsp salt
- 2 TBSP ground red chimayo chile (or some Hab Powder, mixed with water/vinegar/honey)
- 2 Bottles Taco Fuego
- 1.5 tsp garlic, minced
- 2 TBSP red wine vinegar
- 2 medium onions, finely chopped
- 5 C chicken stock
- 2 stalks celery
- 2 carrots, sliced into rounds
- 6 potatoes, peeled and cubed
- 2 medium Swedish turnips, peeled and cubed
- 1 tsp crushed black pepper
- In a shallow baking dish, toss the venison and salt with the ground red chimayo/habanero powder to cover.
- In a separate bowl, combine the green chile sauce, garlic, and red wine vinegar.
- Pour mixture over venison and marinade AT LEAST one hour.
- In a large pot, cook the onions over medium heat for a couple of minutes, stirring constantly.
- Add the chicken stock, celery, carrots, potatoes, swedish turnips, and black pepper.
- Add the venison and marinade.
- Bring to a simmer for about 2 hours, uncovered.
- Add water as needed, maintaining a similar liquid level as the starting ingredients.
- Serve topped with a sharp cheese, sour cream and on the side, a cold drink. Milk may be a wise choice if you went with the habanero powder over the red chimayo.
A Tanzanian dish, translated it is Curried Chicken and Banana Stew.
- 4 lbs of chicken pieces
- 3 TBSP peanut oil (I’m going to try it with truffle oil)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 3-4 stalks celery, chopped
- 2.5 TBSP hot curry powder
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1 tablespoon To The Moon
- 2 small tomatoes, chopped
- 1 C shredded coconut
- 4 C chicken stock
- 2 under ripe bananas, peeled & sliced
- In a large, heavy pot, brown the chicken in the peanut oil. Drain chicken on paper towels and set aside.
- Saute the garlic, onion and celery in the remaining oil then add the curry powder, salt, and pepper.
- Add To The Moon to the saute mixture.
- Add chicken, tomato, coconut and stock. Bring to a boil, reduce heat, cover, and simmer for 35-45 minutes or until chicken is fork tender.
- Remove chicken from pot, debone and add back to stew.
- Add the bananas and simmer for about 10 minutes.
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This potato salad really packs a punch, try it at your next barbeque or picnic and you won’t be disappointed.
- 2lb baby potatoes
- 2 sprigs of dill
- 2 cloves of garlic, peeled
- 1/8 Tsp PexPeppers Mesquite Smoked Habanero Powder
- 1 jalapeno or 1/2 green chile chopped
- 1 tsp kosher salt
- 1/4 C + 1 TBSP lime juice
- 1 TBSP lemon zest
- 6 TBSP olive oil
- 2 tsp Dijon mustard
- Lemon & Pepper seasoning to taste
- 2 TBS chopped chives
- 1/4 C chopped cilantro leaves
- Fill a large pot with salted water and bring to a boil. Add the potatoes and dill.
- Reduce heat and simmer until potatoes are fork tender.
- While potatoes cook, place the garlic, peppers & habanero powder, and salt in a food processor.
- Pulse until you have a nice paste.
- Transfer to a bowl and whisk in lime juice & zest, olive oil, mustard and lemon pepper.
- When the potatoes are done, drain them and put in a serving bowl, pour the dressing over top and chill.
- Serve garnished with chives and cilantro.
This started off as normal stuffed peppers but over time slowly evolved into a devilishly fun to cook and eat appetizer. As always it is made better with our very own Taco Fuego.
- 8 sweet miniature peppers
- 16 oz ricotta cheese
- 8 oz feta cheese (low sodium preferred)
- 1/2 C chopped jalapenos
- 1/4 C sour cream
- 1/2 medium onion, diced
- 1/4 C chives, diced
- HornetBOMB Hot Sauce (Optional garnish)
- De-stem and seed the sweet mini peppers, using a small spoon to keep the peppers whole. Rinse and dry peppers.
- Combine the cheeses and sour cream, onion and chives and jalapenos. Mix thoroughly.
- Stuff each pepper with the cheese mixture.
- You can either:
- *Preheat the oven to 350F and roast the peppers for 25 minutes or
- *Refrigerate the peppers for a couple of hours and serve whole.
- Sprinkle with the paprika/habanero, add some Taco Fuego and enjoy.