Enchilada Sauce

Our tomatoes haven’t done well for the last several years. This year was no better. Every few days I bring in a few small tomatoes, mostly from wild plants which came up voluntarily. It takes a week’s accumulation to make a small batch of tomato sauce sufficient for one dish or perhaps two. Roasted tomatoes make the best tasting sauce.

 

On this occasion I used the roasted tomato sauce to make enchilada sauce. I made a roux with olive oil, all purpose flour and spices. The spices were: cumin, coriander, garlic powder, onion powder, oregano, chile powder, smoked paprika and kosher salt.

enchiladas

enchiladas

 

Roasted tomato sauce was whisked in with the roux.

enchiladas

 

Flavor adjustments were made by adding more Southwestern style chile powder, which is a combination of ground dried chiles, cumin and oregano.

enchiladas

 

For more depth of flavor I added 100% cacao powder and instant espresso coffee.

enchiladas

enchiladas

 

The focus of this post is on the enchilada sauce. The rest of the dish went like this: I used leftover winter squash, which had been roasted with fresh basil, for some of the moisture to make corn tortillas.

enchiladas

enchiladas

enchiladas

 

The filling for the enchiladas was made-from-scratch refried beans.

enchiladas

enchiladas

IMG_1512

 



 


6 thoughts on “Enchilada Sauce

  1. I bought a tiny jar of mole, and although we liked it well enough, I don’t make anything that calls for it frequently enough, so it went out in the last purge. Looks like it would last forever, but there probably are limits!

    Liked by 1 person

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