This is a very mild enchIlada sauce yet extremely flavorful. Use in enchiladas, enchilada casserole, burritos, soups etc.
There is nothing like homemade enchilada sauce and it is really easy to make. I like to make a double batch and freeze some for whenever I feel like making enchiladas. It’s really good on top of a burrito and topped with cheese then put under the broiler to brown the cheese!
Recipe – Makes 2 cups
- 3 Tomatoes
- 6 Dried Ancho Chilis
- 1/2 White Onion
- 2 Cloves Garlic
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Fresh Oregano
- 1/2 Teaspoon Cumin
- 2 Teaspoons Sea Salt
- 1/4 Teaspoon Black Pepper
- Up to 1 Cup Filtered Water depending on how thin you like it
Put peppers and onion in a pan of water and bring to a boil.
Core the tomatoes and set aside.
Put oil, garlic, oregano, cumin and salt in food processor.
When water comes to a boil add tomatoes for about 2 – 3 minutes or until skin cracks then take the tomatoes out, let cool and peel skin then put in a food processor.
De stem and de seed peppers then put in food processor and puree.
Press thru a fine mesh colander.
Add the water and mix.
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes breaks down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps filtering harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.