Sunday, March 20, 2011

Red Enchilada Sauce

Why is it that I want to try a new enchilada sauce recipe when I have two perfectly good enchilada sauce recipes? I guess it just drives cooks to refine recipes and find the best. So I tried a new recipe and we liked it! Another recipe from For the Love of Cooking. This recipe was unique in that it did not use a thickener and broth. It used whole tomatoes, seasonings and was pureed with an immersion blender.

Red Enchilada Sauce:
1 tbsp canola oil
1 small onion, diced
3 cloves of garlic, pressed
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 14 oz can of whole tomatoes
1 14 oz can diced tomatoes
 salt and pepper, to taste
1 tsp honey
Saute the onion in oil and cook until tender, about 5-6 minutes. Add the garlic, chili powder, cumin, and coriander, stir constantly for 1 minute. Add tomatoes and juice. Season with salt and pepper, to taste, add the honey; cover and simmer for 30 minutes. Blend the sauce with an immersion blender (or regular blender) until smooth. Taste and correct seasonings. Enjoy.


jill said...

yummy!! That enchilada sauce AND meat look so tasty...I can't wait to make it!

Kayte said...

Okay, I'm in...I haven't made this from scratch before, I just use the bottled stuff, so time I did it with this recipe, right?

Anonymous said...
This comment has been removed by a blog administrator.