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Enchilada Sauce Enchiladas

Enchilada Sauce [Split from Manhattan Board]


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Home Cooking

Enchilada Sauce [Split from Manhattan Board]

jclarke | Feb 24, 2009 03:31 PM

Whole Foods will usually have sauces. Thing is, as good as their stuff is, much of the canned has a lot of sodium. I make my own that I've tweaked from "America's Test Kitchen" cookbook.
Depending on how much you want or like is the "tweaking".
Use: Tomato sauce or diced tomatoes (I use 2-3 15 ounce cans)
4-6 cloves garlic, minced.
1-2 medium onions, minced
2 -3 tsps. of chile powder
2-3 T of Cumin
1/4 cup of minced Cilantro
1-2 cans green chiles
2-3 tsp. sugar (or honey)
2-3 tsp unsweetened cocoa
12 oz. of cheese, grated (whatever you like, cheddar, mozzarella etc.)
Have a decent hot skillet, tablespoon or so of veggie oil, and toss in the minced onions. Salt them a bit, cook till they soften, then toss in garlic, spices and Cilantro. After about 30 seconds, put in your tomato sauce and chiles. Get it to simmering, then add sugar and cocoa, and add other seasonings to your particular taste (crushed red pepper flakes, cayenne, fresh ground black pepper etc.). I also use ground sea salt (or Kosher) as the flavor is very different than regular table salt. I'm no chef, but I've been cooking since I was 12, and I'm 55.

The "fun" about this sauce (and other sauces) is the tweaking. I've never made the same sauce twice, so it keeps my wife and son interested. Experiment a bit, if it's too hot, add a bit of honey or more tomato sauce. Thing is, start off a bit in low heat, and work up. It's easier to add more heat than it is to ease it up a bit. And any leftover sauce is outa site in meatloaf, buffalo burgers or whatever. I also buy the plain rottiserrie chicken, bone it and shred it totally to make my Enchiladas.

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