Enchilada Sauce! WHO CAN? MEXICAN!

22 Jan

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I made this recently for family. We used it in both the first and second courses of a Mexican feast – a ladle full added to chicken broth to liven-up Sopa de Tortilla and smothered over pulled pork stuffed tortillas, sprinkled with cheese and cooked under a hot grill to make super tasty Enchiladas. You can also hike up the heat factor in this sauce and bottle it as a hot condiment for all manner of dishes and snacks – on eggs, added to fresh salsa/pico de gallo, on steaks

. It keeps for ages in a sterilised jar in the fridge.

Here’s what you’ll need…

… to make about 1 litre of sauce…

Around 500 grams fresh, ripe tomatoes (any variety), roughly chopped

Two small onions, roughly chopped

4 cloves garlic, peeled

3-4 sprigs thyme, or coriander with roots attached

1/2 cup water

salt

1/2 – 1 whole habañero chilli**

75 grams butter

** These chillies are the dark red and bright yellow ones pictured above. They are EXTREMELY HOT and have a delicious sweet, nutty flavour. Be warned – wear gloves while handling these chillies and if you are not used to spicy food, perhaps you could make the sauce with a milder variety (like the others pictured) or some mild chilli powder.

IMG_8878Here’s what you do…

It’s dead easy… Put all the ingredients except the butter in a blender or food processor and blend until very smooth (1-2 minutes).

Melt the butter in a heavy based saucepan until very hot and frothy.

Pour the contents of the blender into the pan – be careful as it may splutter a little. Stir butter and sauce together, reduce heat and simmer slowly, uncovered, for about 30-40 minutes. The consistency you are after is about the same as store bought tomato passata.

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two4six8! Who do we appreciate!?! 😉

WAYS TO EAT IT…

1) Use it as a base for quesadillas – smear some on a tortilla, top with cheese and another tortilla, pan-fry both sides. Serve with sour cream and guacamole. Add some fried chorizo or grilled veg. Drool.

2) Put it on toast with cheese and grill it after a night out!

3) Shred the meat of a rotisserie chicken, mix some of this sauce through it and use it as a stuffing for enchiladas, burritos, chimichangas, flautas etc.

4) Serve it as a sauce with tacos.

5) My favourite… Put a ladle full in some chicken broth for Sopa de Tortillas.

6) Freeze it and dream up something yummy…

Any other suggestions? Please share in the comments section 🙂

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6 Responses to “Enchilada Sauce! WHO CAN? MEXICAN!”

  1. susan January 23, 2013 at 8:15 am #

    So pleased you have found time to resurrect the food blog. Love the recipes and these Mexican ones remind me of a very special dinner. I’ll share it with my friends. Thanks.
    Susan

  2. Kat Jackson January 23, 2013 at 12:57 pm #

    I love, love your enchilada sauce. It is superb and so yummy. I’m so glad I can access it now on this blog and can’t wait to make it again soon. This is also so delicious on corn, mushroom and zucchini tostadas. Remember we made those one cinco de mayo! Glad your back little chef!

    • Claire January 23, 2013 at 6:53 pm #

      Awww thanks Kitty… And yes, I remember. Love you xxx

Trackbacks/Pingbacks

  1. Tortilla Soup or ‘Sopa Azteca’ « two4six8 - January 22, 2013

    […] doesn’t matter if you don’t have them. Nor does it matter if you don’t have any enchilada sauce to add. It is nice the way I make it but if you conduct a basic google search for tortilla soup you […]

  2. Breakfast Fajitas with Leftover Enchilada Sauce « two4six8 - January 23, 2013

    […] is how we used the leftover enchilada sauce this […]

  3. Chiles Rellenos (Stuffed Chillies) with Cheese | two4six8 - September 1, 2013

    […] yellow or green. I got a bag full for $4 recently and had lots of cheese at home and some leftover Enchilada Sauce. We just had simple cheese stuffed chillies, but there are lots of tips at the bottom of this post […]

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