Enchilada Sauce

A while ago I was craving enchiladas… not sure why, I have never eaten much of them, they are probably the last thing I would order in a mexican restaurant… but baby wants what baby wants =)

After finding this great recipe, though, I’ll be eating them more often… especially because it made 8 jars of sauce that are piled up in my freezer!

So this is just the sauce, with it you can make your favorite enchilada recipe, or eggplant enchiladas, enchilada casserole, enchilada stuffed peppers (recipes coming soon).

I will give you the regular recipe and the bulk. I would recommend the bulk though, if you are going to put all the work into it, might as well get more than one meal out of it!

Key ingredient… tomatoes!

Tomatoes!Don’t they look lovely =)

So I started out by sauteing garlic and onions, you can add your spices now or wait till later. I think in these pictures, I added them at the end. Next, I chopped up all the tomatoes and added them in also. They will steam themselves down with the rest of the ingredients. Then it just simmers away. Here is the progression:
Enchilada Pots
When it was all finished, I blended it up so it would be a thin sauce. If you have an emersion blender, that would probably be easier. Also, be sure to use a pot that will hold everything… mine was just about overflowing =/
Blend it up
Then I let it cool, jarred it all up (leaving room to freeze, of course) and put it in the freezer. Saving some out to add into that nights dinner.
Sauce in Jars
Now for the recipe…

Enchilada Sauce
adapted from Moosewood Cookbook

2 TB olive oil
1 cup chopped onion
2 cloves garlic minced
1 tsp salt
1 tsp cumin
1/4 tsp coriander
1/2 tsp cayenne
1/4 tsp black pepper
1/2 tsp chili powder
3 cups chopped tomatoes
1 cup water or broth
2 TB tomato paste
2 tsp balsamic vinegar

How To:
1. Heat oil in saucepan, saute onions and garlic 5 minutes. Add spices and stir.
2. Add tomatoes, water and tomato paste. Cover and simmer 1 or more hours. More is better. Add vinegar at the very end.
3. Blend with emersion blender or transfer to blender and blend until smooth.
4. Use with your favorite enchilada recipe

Bulk Enchilada Sauce Recipe (about 6 jars – good for 6 meals)
1/2 cup olive oil
1 kilo onions, chopped
2 bulbs of garlic, minced
1/8 cup cumin
1.5 tsp coriander
3 tsp cayenne (add in 1 tsp at a time, it will get hotter as it cooks)
1.5 tsp black pepper
3 tsp chili powder (or 1tsp each cumin, paprika and oregano)
4 kilos tomatoes, chopped
6 cups water or broth
3/4 cup tomato paste
1/4 cup balsamic vinegar
1/8 cup salt

How To:

Same as the smaller recipe, just make sure you have a big enough pot!

Coming soon: Eggplant Enchiladas, Enchilada Casserole, Yum Yum Chicken Enchiladas, Zucchini Chicken Enchiladas



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