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.
Roasted tomato sauce was whisked in with the roux.
Flavor adjustments were made by adding more Southwestern style chile powder, which is a combination of ground dried chiles, cumin and oregano.
For more depth of flavor I added 100% cacao powder and instant espresso coffee.
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.
The filling for the enchiladas was made-from-scratch refried beans.