Enchilada Sauce
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. My mother started sharing a few recipes with me and the first one she gave me was a Béchamel, then a Hollandaise Sauce followed with Homemade Mayonnaise. Eventually I mastered these three recipes…!
Back in 1988 when I went to Puerto Vallarta with my boyfriend Carlos (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 along with a tall Margarita. 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’s a very quick sauce recipe to make and the results are incredibly delicious! Although most will use the Enchilada Sauce in the classic Enchilada dish, this sauce can also be added to casseroles, Mac and 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!
Bon Appétit!
Check out these other tasty sauce recipes…
– Citrus Cranberry Sauce
– Homemade Tzatziki Sauce
– Tartar Sauce
– Iguana’s Mushroom Sauce
– Classic Marinara Sauce
– Triple Chili Wing Sauce
and for even more sauce and marinade recipes, click on this link… Recipe Category • Sauces & Marinades
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Enchilada Sauce
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Ingredients
- 1 can (28 oz.) whole San Marzano tomatoes, crushed
- 1/4 cup avocado oil tips & tricks
- 1 tsp. red onions, finely chopped
- 3 large cloves garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 1 can (4 oz.) green chilies
- 3/4 cup low-sodium chicken broth
- 1 tbsp. brown sugar, such as demerara
- 1 tsp. chipotle pepper
- 1 tsp. dried Mexican oregano
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. ground Himalayan sea salt, or less to taste
Directions
- In a medium bowl, add tomatoes and gently crushed them by hand; set aside.
- In a medium pot over medium heat, add oil. When it gets hot, add onions and garlic; sauté for 1 ½ minutes. Add flour and whisk for 1 minute or until it turns into a nice amber color.
- Add crushed tomatoes, green chilies, broth, brown sugar, chipotle pepper, oregano, cumin, chili powder and sea salt.
- Stir the ingredients until well combined and bring to a boil. Reduce the heat to medium-low and let it simmer for 10 minutes or until the sauce thickens, stirring occasionally.
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