Growing up in Texas and now living in New Mexico, I love me some enchiladas! Any kind. But the sauce usually makes the enchiladas. Without sauce, it's just a rolled soft taco. Yummy sauce makes yummy enchiladas.
yields about 3 1/2 Cups
Saute for 2 minutes:
2 T olive oil
3 cloves minced garlic
2 T finely grated onion
Whisk in:
1 T cornstarch
Add, bring to a gentle boil then reduce to a simmer for 20 minutes:
2 C tomato puree (just puree fresh tomatoes in a blender or food processor)
1 1/2 C water
1 T apple cider vinegar
3 T chili powder
1 t cumin
1 t paprika
1 t cocoa
1 t cayenne (optional)
1 t salt
1/4 t coriander
1/2 t oregano
1/2 t pepper
1/4 t cinnamon.
Use immediately, store in the refrigerator for up to a week or in the freezer for up to 6 months.
You could even can it!
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