When I started cooking as a young lady, I didn’t have any basic sauces in my repertoire but I did have many packet sauces that you just have to add water to. Please don’t crucify me… I just didn’t know how to make any. Although my mother shared a few recipes with me, for some strange reason I couldn’t ever make a good homemade sauce. The first sauce recipe she gave me was a Béchamel, then a Hollandaise sauce followed with a homemade mayonnaise. Eventually I mastered these three recipes… with time…
Back in 1988 when I went to Puerto Vallarta with my boyfriend Carlo (he proposed to me down there…), I tried dishes I never ever had before. There was one I couldn’t get enough of and it was the Enchilada with its lovely sauce. Yummy corn tortillas stuffed with meat and topped with a spicy tomato sauce. It was only later on in my life when I went back to Mexico City that I finally got a real taste of the sauce and its ingredients.
In an earlier blog ( Homemade Lemonade) I mentioned about doing business in Mexico and therefore staying there for an extended time. Although it wasn’t a YWCA, I stayed in a lady’s hostel for weeks and the “madre” of that establishment was in charge of looking after us. She is the one who taught me this video recipe… enchilada sauce! When I came back home, I made that sauce quite often because it was so easy and yet so tasty!
It is a very quick sauce recipe to make and the results are incredibly delicious! Although most will use it in the classic enchilada, this sauce can also be added to casseroles, mac & cheese, lasagna, soups, burritos and so on. This is the kind of sauce you can try as a beginner and you won’t feel overwhelmed by the technique. After you give this sauce a try, you will definitely not go back to any store-bought ones… it is exceptionally flavorful!
- 1 can (28 oz.) whole tomatoes, crushed *SEE FOOTNOTE
- 1/4 cup avocado oil
- 1 tsp. red onion, finely chopped
- 3 large cloves garlic, pressed
- 1/4 cup all-purpose flour
- 1 can (4 oz.) green chilies
- 3/4 cup low-sodium chicken broth
- 1 tbsp. brown sugar
- 1 tsp. chipotle pepper
- 1 tsp. dried Mexican oregano
- 1 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. Himalayan sea salt, or less to taste
FOOTNOTE: I either use a very good quality of tomatoes or San Marzano if I can find it at my supermarket.