Tuesday, February 3, 2009

Home-Made Enchilada Sauce

This is the sauce I make for DH’s enchiladas (and for mine when I don’t feel like making two different sauces!) It’s far better than the stuff you get in cans from the grocery store and really doesn’t take a lot of time or effort. You will need either an immersion blender, regular blender, or food processor to make this, though.

The sauce itself is vegan so, even though I throw it on DH's chicken enchiladas, it's great to use with any veggie enchiladas, too.

Enough for 4-6 servings

2 tbsp. olive oil
1 small onion, diced
2 jalapeno peppers, seeded and chopped
2 tsp. chili powder
1-1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. marjoram
1 (28-oz) can tomatoes, diced (make sure to add the juice, too!)
1 tsp. sugar
1-1/2 tsp. sea salt

1. Saute the onions over medium heat until they are softened. Add all the other ingredients and let the mixture come to a simmer then remove the pan from the heat.

2. Let the sauce cool for a little while then puree in a blender, food processor, or with an immersion blender.

Based on the "Enchilada Chile Sauce" that is part of the recipe "Potato and Kale Enchiladas with Roasted Chile Sauce" from Veganomicon.
My Changes:
*I use jalapenos for the "large green chiles." Mine are not roasted.
*I use both marjoram and Mexican oregano instead of one of the other.
That's it, really.. not a whole lot to change in that recipe. :)

1 comment:

Joelen said...

What a great recipe! I need to make enchiladas soon...