Enchilada Sauce - Red Iguana Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small onion, roughly chopped
1 clove garlic, chopped
2 cups roughly chopped tomatoes
1T olive oil
1 cinnamon stick
10 whole peppercorns
4 whole cloves
1 small bay leaf
2 to 3 T ground red chile powder from NM
1/2 to 1 tsp salt
1/4 tsp black pepper
1/2 to 3/4 tsp ground cinnamon
1 cup chicken stock
1 tsp sugar
1 T flour
2 T water
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Directions: |
Directions:In a blender or food processor add the onion, garlic and tomatoes. Process until smooth. Heat the olive oil in a skillet on medium high heat and add the tomato mixture. Place the cloves, cinnamon stick, bay leaf and peppercorns in a small cheesecloth bag and add to the skillet. (You can add the spices directly into the tomato mixture but you will have to fish them out later. Either way works). Cook and stir often for about 5 to 7 minutes until it starts to thicken.
Add the chile powder and stir thoroughly. Add salt and pepper and the chicken broth as well as the ground cinnamon and sugar. Use the cinnamon sparingly because everyone has a different take on the flavor it adds. You can always add more.
Let the sauce simmer on medium for about 30 minutes or so. Remove the cheesecloth bag and/or pieces of spices. Whisk together the flour and water and add to the sauce and simmer until thickened. Taste and adjust the salt, pepper, cinnamon to your liking. Add a little more broth, if necessary, to get the sauce to the consistency you want. |
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Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I make baked chili rellenos and this is the perfect sauce. I fill the rellenos with a variety of cheeses, sauteed onions, garlic, fresh spinach and fresh corn. Add a few spices, stuff your peppers and bake with the sauce ladled on top. Garnish with additional cheese. Healthy and very tasty!!
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