Enchilada sauce is affordable enough to buy but it doesn't have that fantastic flavour. You can make this sauce and freeze for chicken enchiladas or perhaps onion and cheese ones. This is enchilada version as used in the Southwest as it includes tomatoes. Another name for this sauce is Ranchero.
Ingredients
1 - 1 1/2 cups water
3-4 New Mexico Dry peppers
a few cilantro stems
7-8 Roma tomatoes
1 white onion, medium, cut in wedges
3-5 garlic cloves
lime or lemon juice
4-8 tsp chili powder (optional)
2-3 tsp Mexican oregano, dried
tt salt and pepper
16 oz tomato sauce, plain
2/3 cup Mexican table cream (crema) or sour cream (opt)
slurry (noted below)
Instructions
See Susie's Tips and Tricks
1. Boil 2 cups water to soften the peppers.
2. On a hot dry skillet place 3-4 New Mexico Dry peppers torn in small a few pieces (seeds removed and stem). They should blacken pretty quickly.
3. Drop pepper pieces and cilantro stems in the blender with the very hot water. Let sit; 10 minutes is good.
4. Meantime, char your tomatoes, onion, and garlic.
5. Taste the pepper water. If it tastes bitter; drain and add fresh. Otherwise, you should notice it has an almost tea-like flavour. Pulverize the reconstituted peppers.
6. As the tomatoes, onion, and garlic are charred to your liking start dropping in the blender.
7. Add some Mexican oregano, a 2 finger pinch of kosher salt, and pepper. Now pulverize to smooth. Taste and add lime juice. Taste and adjust the seasoning.
8. Now I take the entire liquid mixture (it’s like water) and strain through a mesh sieve. Don’t discard this; you will use it for dipping your tortillas and frying them.
Set aside approximately 3/4 - 1 cup in a spout type measuring cup. (It’s easy to pour some on the plate for spreading and dipping as you proceed.)
9. Now I add plain tomato sauce to remaining liquid. Place in a wide skillet on medium-hot heat. This will allow the liquid to evaporate and thicken nicely.
If your guests prefer a spicier product. Add a tablespoon or two of dried chili powder. (I prefer this method as I can keep it mild and fresh for the kids. If someone wanted truly spicy I’d add other dried peppers.)
10. If you are freezing this sauce do not add cornstarch or flour until ready to use.
To complete the sauce for immediate use you can thicken two ways; with sour cream/crema. Whisk in and let simmer on low. Or you can make a slurry-- (1/4 cup water to 1/4 cup flour) and add to the sauce. It will thicken in a couple minutes.
11. Season with salt and pepper as desired. Use as desired for your enchilada recipe.
Susie's Tips and Tricks
I do not claim this as authentic. Someday I will make a true enchilada sauce and share it with you guys.
Don't use Beefsteak type (round) tomatoes; they give off too much liquid.
Using dried chili powder is not authentic, but it allows me to adjust the flavour according to the palates of my kids.
I add Mexican table cream(crema) or sour cream to temper the spiciness. You could even use Greek yogurt.
A teaspoon or two of chicken powder adds some rich flavour.
Mexican oregano has a floral background with a citrus background. You can use common supermarket oregano, just add some lemon/lime juice.
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