Apr 5, 2010

Quick Enchilada Sauce

Quick Enchilada Sauce

My family is addicted to chicken enchiladas. You know the kind where you first cook the chicken in broth, shred it, add some sautéed onion, bell peppers and jalapeños and, as we like, a good handful of corn. Drown the tortillas in enchilada sauce, top it off with more sauce, add an indecent amount of sour cream, cheese and pop it in the oven. Simple, no?

No. Not simple at all. You see, they don’t sell canned enchilada sauce here. I know, it’s sad: like the wooden shoes, tulips and weird outfits aren’t bad enough, we’re also deprived of canned enchilada sauce. Pity us.

But I came up with a fast and really simple sauce last time I made enchiladas! A perhaps mellower version than the original, but every bit as flavorful. Since I’ve never had the canned version, you’re going to have to tell me if it’s any good compared to that, but we loved this one!

So here’s me, passing on the love!

Ingredients:

1 14 oz can tomatoes 
2 tsp dried onions
1/2 tsp chili powder
1 large garlic clove
1/2 cup chicken broth
1/2 tbsp brown sugar
1/4 tsp cocoa powder
1 1/2 tbsp flour
1 tsp oregano
1/4 tsp ground cumin 
1 tbsp oil
salt

Directions:

* You’ll need an immersion or regular blender or a food processor for this recipe.

Combine 1 cut up garlic clove with 2 tsp dried onions, 1 tsp oregano and a slightly heaping 1/4 tsp ground cumin.Quick Enchilada Sauce

Pour in the can (diced) tomatoes, 1/2 a cup chicken broth and blitz until it’s a smooth sauce. I could live without my food processor, but I’d have a hard time coping without my E15 immersion blender, that’s for sure.Quick Enchilada Sauce

Heat at least 1 tbsp oil, add 1/2 a tsp chili powder—this will give a nice kick without making it flaming hot—and cook the spices for 30 seconds.
Quick Enchilada Sauce

Add 1 heaping tbsp all-purpose flour, stir and cook for a minute.Quick Enchilada Sauce

Pour in the tomato sauce, stir well. Add 1/2 to max 1 tbsp brown sugar. The sauce should not be sweet, this is just to cut the acidity of the tomatoes. Season with salt to taste.
Quick Enchilada Sauce

And my secret ingredient: 1/4 tsp cocoa powder. This gives the sauce an amazing depth. I urge you, plead with you, beg you to try it at least once! Come on, live a little.
Quick Enchilada Sauce

Simmer the sauce for 10 to 15 minutes, over low heat. That’s it. 

We absolutely loved it! And what’s even better, it’s not just an enchilada sauce: I upped the sugar a little, added some dried basil and tried it as a pizza sauce as well, with fantastic results. I got raving reviews from my family!
Quick Enchilada Sauce

Quick Enchilada Sauce
Ingredients

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  • 1 14 oz can tomatoes
    2 tsp dried onions
    1/2 tsp chili powder
    1 large garlic clove
    1/2 cup chicken broth
    1/2 tbsp brown sugar
    1/4 tsp cocoa powder
    1 1/2 tbsp flour
    1 tsp oregano
    1/4 tsp ground cumin
    1 tbsp oil
    salt
Directions
  1. Combine 1 cut up garlic clove with 2 tsp dried onions, 1 tsp oregano and a slightly heaping 1/4 tsp ground cumin in a blender or immersion blender bowl. Pour in the can (diced) tomatoes, 1/2 a cup chicken broth and blitz until it’s a smooth sauce. Heat at least 1 tbsp oil, add 1/2 a tsp chili powder—this will give a nice kick without making it flaming hot—and cook the spices for 30 seconds. Add 1 heaping tbsp all-purpose flour, stir and cook for a minute.

    Pour in the tomato sauce, stir well. Add 1/2 to max 1 tbsp brown sugar and 1/4 tsp cocoa powder. The sauce should not be sweet, this is just to cut the acidity of the tomatoes. Season with salt to taste. Simmer the sauce for 10 to 15 minutes, over low heat.
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