SWMBO came across this recipe within a larger tortilla pie dish, it called for making your own sauce instead of canned enchilada sauce. All I can say
is we will never buy the canned stuff again and if you make this, you won't either.
As a side note, after nearly 40 years of marriage to the same woman, I was told that she will no longer puree as she has always hated this activity.
If something needs puree-ing, then I'm going to have to go it alone. I woke up at 2:00am this morning wondering if this was a what she was really
telling me???
Enchilada Sauce
Ingredients
• 2 tbsd oil
• 1 yellow onion, roughly chopped
• 3 tsp chili powder
• 2 tsp cumin
• 1 tsp oregano
• 1-1/2 tsp salt
• 4 cloves garlic, roughly chopped
• 1-1/2 cups chicken broth
• 2 - 28 oz cans diced tomatoes with peppers
Instructions
Heat the oil in a large skillet, add the onions and sauté for 5-10 minutes. Reduce heat, add the chili powder, cumin, oregano, salt, and garlic. Stir
fry for 2-3 minutes until very fragrant, being careful not to burn the garlic. Add the chicken broth and tomatoes, simmer for 5-10 minutes until the
sauce is very deep red in color. Transfer to a blender and puree. brucedog - 1-25-2017 at 07:35 AM
Thanks for the recipe...I will use it for sure!
Regarding puree-ing, it's super easy with one of those hand held mixing wands...not sure what they are called, but mine is a Cuisinart and I use it
every time I make tortilla soup. Blender not needed. Get her one and see how she feels about puree-ing :-)Hook - 1-25-2017 at 08:26 AM
Seems so easy. Simple ingredients, too.
Two questions. Do you drain the liquid off the tomatoes and peppers or use it? Is it the mild chili powder?Udo - 1-25-2017 at 08:29 AM
It is called an IMMERSION blender. Great for making soups as you found out.
Waring make a good one.
All good restaurants have at least one from either Waring or Dynamic.
They range in price from $40.00 USD to several hundred for the commercial versions.
Thanks for the recipe, Santiago!Santiago - 1-25-2017 at 10:49 AM
