Homemade Enchilada sauce
I am sure I have mentioned this somewhere before, We( Himal and I) love mexican food. We have it so often. Mexican food is also pretty straightforward to make, at least what we have at home. However, for me there is no ready made sauces. Everything has to be made at home. This enchilada sauce recipe is very simple to make and only takes about 30 minutes. This sauce is obviously used for making enchiladas but it can also be used to make a mexican casserole, on top of nachos, combined with sour cream to enjoy with tacos or fries and whatever else you can think of.
- 1 can of diced or crushed tomatoes
- 3 tbsps olive oil
- 2 tbsps plain flour
- 1 dried guajjilo chilli soaked in water
- 1 tsp cumin powder
- 1 tsp salt ( adjust to taste)
- Heat the olive oil in a pot.
- Add the plain flour to it and stir to a light brown colour.
- Add the soaked guajilo along with the tomatoes.
- Add the salt and cumin powder and let the sauce simmer on a low-medium flame for about 20 minutes.
- Let the sauce cool for a few minutes. Blend with a stick blender for a smooth sauce.
- If you do not have guajillo chillies, you can use cayenne pepper or any other chillies with a mild-moderate spice level.
- The sauce is ready when oil leaves the sides of the pot.
- If the sauce splatters too much while cooking, you can cover it with a lid and leave some space to let the steam out.