ENCHILADA SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Enchilada Sauce image

To tone down the sauce for little mouths, omit some of the chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 4 cups

Number Of Ingredients 13

5 long fresh red chiles
1 cup homemade or low-sodium canned chicken stock
2 cups water
4 large tomatoes
1 small poblano pepper
1/4 cup extra-virgin olive oil
1 white onion, cut into 1/2-inch dice
2 scallion, chopped
3 cloves garlic, minced
1/2 cup tomato paste
1 teaspoon ground cumin
1 teaspoon fresh oregano, chopped
1/2 teaspoon coarse salt

Steps:

  • Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
  • Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
  • Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.

Nika Bell
[email protected]

This sauce is amazing! It's the perfect balance of spices and flavors. I used it to make enchiladas and they were the best I've ever had.


Imran Ov
[email protected]

This is the best enchilada sauce I've ever had. It's so easy to make and it tastes amazing. I highly recommend it!


Faisal Akbar
[email protected]

This sauce is incredible! It's the perfect balance of spices and flavors. I used it to make enchiladas and they were the best I've ever had.


Rahil Najmi
[email protected]

This is my favorite enchilada sauce recipe. It's so easy to make and it always turns out delicious. I love that it's not too spicy, so everyone can enjoy it.


Melissa Brown (Star_Gazer_00)
[email protected]

This sauce is amazing! It's the perfect balance of spices and flavors. I used it to make enchiladas and they were the best I've ever had.


Brenda Erazo
[email protected]

I love this enchilada sauce! It's so flavorful and easy to make. I've used it to make enchiladas, tacos, and burritos, and it's always a hit.


Mohammad Shahzad Shzad
[email protected]

This is the best enchilada sauce I've ever had. It's so easy to make and it tastes amazing. I highly recommend it!


Itzel Barriga
[email protected]

I've made this sauce several times and it's always a hit. It's so flavorful and versatile. I've used it to make enchiladas, tacos, and burritos, and it's always delicious.


Therese Pingatore
[email protected]

This is my go-to enchilada sauce recipe. It's so easy to make and it always turns out delicious. I love that it's not too spicy, so everyone can enjoy it.


malani govender
[email protected]

This sauce is incredible! It's the perfect balance of spices and flavors. I used it to make enchiladas and they were the best I've ever had.


Mark Mcfolley
[email protected]

I was looking for a new enchilada sauce recipe and I'm so glad I found this one. It's so easy to make and it tastes amazing. I'll definitely be making this again.


EBUKA COLLINS
[email protected]

This is a great enchilada sauce recipe. It's easy to follow and the sauce turns out perfect every time. I've made it several times and it's always a hit with my family and friends.


Athuman Kimbo
[email protected]

I love this enchilada sauce! It's so flavorful and easy to make. I've used it to make enchiladas, tacos, and burritos, and it's always a hit.


Ira Riz
[email protected]

This sauce is delicious! I used it to make enchiladas and they were a hit with my family and friends. Thanks for sharing this recipe!


Hawa Adams
[email protected]

I've tried many enchilada sauce recipes, but this one is by far the best. It has the perfect balance of flavors and it's so easy to make. I highly recommend it!


River Bowkett
[email protected]

This enchilada sauce is a keeper! It's so easy to make and it tastes amazing. I love that it's not too spicy, so the whole family can enjoy it.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #low-protein     #sauces     #condiments-etc     #mexican     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #savory-sauces     #low-in-something     #number-of-servings