Have been planning to make a home made version of the Enchilada Sauce or Tomato Sauce used in Mexican cooking for a very long time now. But just couldn't find the perfect recipe, that would taste right and look right too.
Finally found something to give a try. I wouldn't boast of it being an authentic recipe , just plainly because its not. Now there are also a few tweaks done here that probably are not done in Mexican cooking but they eventually help in making the final product great.
You can make this sauce in advance, it would stay good in the freezer for more than 15 days.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
Finally found something to give a try. I wouldn't boast of it being an authentic recipe , just plainly because its not. Now there are also a few tweaks done here that probably are not done in Mexican cooking but they eventually help in making the final product great.
You can make this sauce in advance, it would stay good in the freezer for more than 15 days.
HOME MADE
ENCHILADA SAUCE / MEXICAN TOMATO SAUCE
INGREDIENTS
Ripe red tomatoes
|
7 – 8 nos
|
Jalapeno peppers deseeded
|
2 – 3 nos
|
Olive oil
|
3 tbsp
|
Garlic chopped
|
1 tbsp
|
Onion minced
|
3 nos
|
Maida / refined flour
|
1 tbsp
|
Tomato puree
|
1 cup
|
Dry Oregano
|
½ tsp
|
Mix herb
|
½ tsp
|
Red chilli pdr
|
½ tsp
|
Red chilli flakes
|
½ tsp
|
Cumin pdr
|
½ tsp
|
Pepper pdr
|
¼ tsp
|
Salt
|
T.T.
|
Sugar
|
1 tsp
|
METHOD
1. Coarsely blend the tomatoes and
jalapeno peppers. Leave them chunky.
2.
Heat
oil, add in garlic, saute and add in onion.
3.
Mix
and saute the onion till it gets soft and transparent. Do not allow it to
colour.
4.
Add
the refined flour to the onion and cook it till the raw aroma goes off.
5.
Pour
in the coarsely blend tomatoes and jalapenos.
6.
Also
pour in the tomato puree. Bring it to a boil.
7.
Add
in oregano, mix herb, chilli pdr, chilli flakes, cumin pdr, pepper pdr, sugar
and salt.
8.
Boil
and simmer. Cook till the consistency is saucy, the tomato is cooked and the
oil floats on top.
9. Switch off flame and allow to cool. Use
in a variety of Mexican recipes that calls for Tomato Sauce or Enchilada Sauce.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
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