ENCHILADA MEANS ‘SEASON WITH CHILI’! THIS VERSATILE MEXICAN RED SAUCE HAS A RICH SMOKEY HEAT AND A GREAT TEXTURE THANKS TO THE CORNMEAL! TRY IT ON HUEVOS RANCHEROS, BEANS AND ARROZ (SPANISH RICE) OR ON CORN, SQUASH AND BEAN ENCHILADAS!
This versatile red sauce has a rich smoky flavour and a great texture!
- 3 dried ancho chilis
- 2 medium-sized onions
- 4 garlic cloves
- 2 tsp. salt
- 1 tsp. chipotle purée
- olive oil
- 4 tbsp. fine cornmeal
- 3 cups vegetable or chicken broth (or 3 bouillon cubes dissolved in 3 cups of water)
- 1 can of tomato paste
- 1 lime
- heaping tsp. chili powder
- heaping tsp. dried oregano
- 1 tsp. ground cumin
- Soak chilies in a bowl of hot water until soft. Chuck the water (it’s bitter!) and chop the chilies with the onions.
- Finely dice garlic in a little pile of salt (the salts keep the garlic flavour from seeping into your cutting board!).
- Purée a small can of chipotle peppers in adobo sauce in a mini food processor, with a submersion blender, or by chopping as finely as you can. You’ll only need 1 tsp. for this recipe, keep the rest in a sealed jar in the fridge.
- Fry chilies, onions and garlic in a good splash of olive oil, in a deep pan on medium heat.
- When onions soften, add cornmeal and stir constantly to avoid burning.
- When the cornmeal smells toasty, add broth, tomato paste, lime juice, chili powder, oregano, cumin and chipotle.
- Add salt to taste.
- OPTIONAL: add water to thin if desired.
- Bring to a boil, reduce heat and simmer for about 5 mins.
- Turn off heat and allow to cool.
- OPTIONAL: purée with a blender, submersion blender or food processor.