Quick Enchilada Sauce

Tuesday, June 12, 2018



Maybe it's the six years in Florida, maybe it's the onions, garlic and cumin, or maybe it's just because it's muy deliciosa, but we just love Mexican food! And besides nachos, enchiladas are the most requested dish at home. It's so versatile, you can fill it with just about anything you have in the fridge. You can make it vegan, just as how we did this time around.



But the sauce ... the sauce is what makes this dish sing. And yes, you can buy the canned stuff, but this recipe makes it so so very easy to make a darned good one in a jiffy. Now since you're just assembling the whole enchilada (pun intended), why not invest a wee bit of time to make the sauce, right? Now we're talking!


Really, there should be no excuses on where to find the ingredients, that jar of chipotle peppers in adobo sauce you will need for this recipe ... it would just be on the same aisle as you'd find the enchilada sauce :D



Ingredients:
1 tbsp olive oil
1 tsp cumin seeds
2 cloves garlic, minced
80 ml (1/3 cup) tomato paste
4 - 6 chipotle peppers in adobo sauce (available in cans)
445 ml (15 oz) tomato sauce
480 ml (2 cups) vegetable broth
2 tbsp chili powder
1 tsp oregano leaves
1/2 tsp onion flakes
Salt and pepper, to taste

Directions:
1. In a heavy bottomed saucepan, heat the olive oil.
2. Add the cumin seeds and when it starts to sizzle, add the garlic.
3. Cook for 2 minutes or until garlic starts to brown, then add the tomato paste and chipotle peppers.
4. Continue cooking for 3 minutes, after which the rest of the ingredients can be added.
5. Bring to a boil, stirring often so it doesn’t stick to the bottom of the pan.
6. Reduce heat to low, simmer the sauce until it thickens to your desired consistency. This may take up to 15-20 minutes.
7. Let cool, then use immediately.
Alternatively, freeze in ziplock bags or pour into a glass jar and place in the refrigerator.

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