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.

3 comments:

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?

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