Enchilada Sauce

I was craving for some Mexican food last week and I had all the ingredients to make enchiladas except………..enchilada sauce!!! I was too lazy to go to the shop and buy a jar and I wanted to rustle up something quick.

When I first made this sauce I was a little apprehensive as I had not ever attempted it before and I was unsure how well it would pan out. One of my first worries was the addition of plain flour to the oil right that beginning. Would it go lumpy? Was it enough? Do I need more or less of it? The next point I found from researching so many different enchilada sauce recipes was the use of onion and garlic powder. What? No, that cannot be right. I never use onion or garlic powder in my sauces, I like, no sorry, I NEED as much fresh ingredients as possible.

After debating what to do I had lost my appetite for enchiladas and so I had a pizza instead. But I continued my research and found that the basic ingredients for enchilada sauce remain the same across the board. So I went out and bought all that I needed and dared to try this sauce.

No one in their recipes explained that the flour when added to the hot oil would almost melt as soon as you started to stir and became a liquid. That was easy enough. The rest as they say is history and I ended up with a sauce that was to die for. I utilised as much fresh ingredients as possible, so instead of powdered onion and garlic I used fresh. I added some dried mixed herbs as well instead of just oregano along with some fresh basil. I did substitute the oil for olive oil but none any of the other ingredients but did use organic products. The taste remained uncompromised, in fact it felt like it was a real, freshly made enchilada sauce as compared to the chemical laden ready-made sauces I often bought.

I will not be going back for jarred or ready-made enchilada sauce ever again.

I LOVE this sauce!!

Freshly made enchilada sauce
Freshly made enchilada sauce

Enchilada Sauce

  • Servings: 3-4 servings
  • Difficulty: easy
  • Print

Ingredients
2 tablespoons olive oil
1 ½ tablespoons all-purpose/plain flour
1 (400g) can chopped tomatoes
2 tablespoons red chili powder or to taste requirements
1 ½ teaspoons dried mixed herbs
Small bunch of finely chopped basil
1 small brown onion
2 cloves garlic
1 teaspoon cumin seeds
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
150ml water

Method

  1. Finely chop (or use a mini chopper like I did) the onions and garlic and set aside.
  2. Heat up a non-stick pan at medium heat and add the olive oil.
  3. Add the all purpose/plain flour and stir into the oil with a wooden spoon. It will melt into the oil and give a golden colour and be slightly thick but not paste like and smooth with no lumps.
  4. Next, add the chopped tomatoes and stir well.
  5. Add the red chilli powder, salt, dried mixed herbs, fresh basil, cumin seeds, sugar and ground black pepper.
  6. Stir this well into the sauce and allow it to simmer uncovered at a low heat for a few minutes.
  7. Next add the chopped onions and garlic and stir well into the sauce. The sauce will be thick at this stage.
  8. Add about 75ml of water to the sauce and stir. If you want a slightly thinner sauce add the remaining water, otherwise cover and simmer for 10 minutes.
  9. Once cooked, turn off the heat and allow it to cool completely.
  10. Use as require or store in an air tight container in the fright for at least 10 days.

Those of you who are much more experienced than myself, I would love to hear your feedback on this particular recipe.

Enchilada Sauce
Enchilada Sauce

Best Wishes,

Krishna

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