Homemade Red Enchilada Sauce
Ingredients:
2 tablespoons extra-virgin olive oil
2 cups finely chopped white onion
6 cloves garlic
1 28-ounce can crushed or diced tomatoes
1 cup reduced-sodium chicken broth
1⁄4 cup cornmeal
1⁄4 cup chili powder
2 tablespoons ground cumin
1 tablespoon packed light brown sugar
1⁄2 tablespoon smoked paprika
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Method:
Add the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook, stirring, until tender, about 5 minutes. Add the tomatoes, chicken broth, cornmeal, chili powder, cumin, brown sugar, paprika, salt, and pepper and stir to combine.
Reduce the heat to low and simmer for 15 minutes. In batches, transfer the sauce into a blender and blend until smooth. Return to the pot to simmer for at least 15 minutes. Serve over your favorite Mexican-style meal. Store in an airtight container in the refrigerator for 7 to 10 days.
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