Loved the class on October 31st! You had mentioned that you had a wonderful Enchilada Sauce. Would you mind sending me the recipe?
Hope you have great results with this recipe. If you’re making Enchiladas, try topping your dish with a drizzle of Mexican crema and crumbly Queso Cotijo cheese ( feta is a good substitute), for an authentic taste and presentation. As our friends in Mexico say, “es muy rico!”
Take care, Lynne
Enchilada Salsa / Enchilada Sauce
This is our version of the canned red Enchilada sauce found in the supermarket. Achiote paste imparts a unique earthy flavor. Try this sauce and see if it’s not one of your favorites too.
• 6 roma tomatoes ( asado/ roasted )
• 2 serrano chiles (asado / roasted)
• 4 cloves garlic unpeeled ( asado/ roasted )
• 2 C. chicken bouillon
• 2 T. vegetable oil
• 1 T. achiote paste*
• 1 T. ancho chile powder
• 1/2 t. cumin
• 1/2 t. crushed Mexican oregano
• Salt to taste
In a blender puree the prepared tomatoes, serrano’s, and peeled garlic with the bouillon. Heat vegetable oil in a deep skillet. Strain the ingredients of blender into the skillet. Add the rest of the seasonings and cook over medium heat for approx. 15 minutes or until sauce reduces and thickens somewhat. Adjust seasonings.
Makes 2 cups
* Achiote paste is a brick red seasoning that is made from annatto seeds, spices and lime juice. Originally used by the Mayan Indians of the Yucatan, it is used to season and color pork and other regional dishes with it’s rich earthy flavor. Most Mexican grocers stock achiote, it comes wrapped inside a small box, goes a long way and will keep indefinitely.