Enchilada Sauce

After feasting on unlimited burritos and tacos during our recent Mexico trip, I will be presenting another Mexican delicacy - Enchilada, over the course of few weeks . There is already one more recipe in my blog, which can be found here. What’s different in this recipe is -  here enchilada sauce is made from scratch and there’s also refried beans, which gives authentic flavor to any Mexican dish. I have divided this recipe into 3 parts. Today I am giving recipe for enchilada sauce. 

Making enchilada sauce from scratch is not as difficult as it sounds. In fact I was taken by surprise by its simplicity. Generally, as an easy option, I substitute this with salsa. But this sauce gives more authentic touch, in the sense that it acts more like a base to build upon rather than giving its own flavor to the dish like salsa. Both can be used with different results. I found this recipe online(link given below). Do try and take your Mexican dishes to the next level. 

Ingredients - yields approximately 2 cups sauce -  enough for 10 tortillas

Tomatoes - 7-8 medium size(7)

All purpose flour/ Maida - 1/4 cup

Cocoa powder(unsweetened) - 1 tsp

Water - 1/2 cup 

Oil - 1/4 cup

Salt

Spices 

Chili powder - 2 tsp - too spicy

Dried oregano - 1/2 tbsp crushed

Garlic powder - 1 tsp/ or 2 garlic finely chopped - skipped

Pepper powder - 1/2 tsp - skipped

Raw sugar -  1 tbsp

Method

Blanch tomatoes(see Notes) - skipped this - I don’t believe in blanching 😃

Just pureed roughly chopped tomatoes in a mixie. 

Heat oil in a pot. Add all purpose flour. Whisk in low flame so that lumps are not formed, and till the raw smell is gone. Add tomato puree, cocoa powder, all spices, water, salt to taste(not too much). Cover and cook, stirring in between, for over 10 min till the sauce thickens. 

Recipe Source - “https://www.carveyourcraving.com/vegan-enchilada-sauce/”

Notes - 

Blanching and straining will make sure sauce is smooth and free from skin and seeds. To blanch take tomatoes in a pot with lots of water and bring it to a boil. Cook for couple minutes. Take them out, let them cool and peel the skin. Puree and strain.