This recipe makes a pretty traditional Mexican red enchilada sauce but the addition of some dark chocolate (I used the fantastic organic sea salt chocolate from Canadian chocolate company Xauxa) gives it a little more richness and depth.
Yield: 4 cups
Ingredients:
8 ancho
chiles
2 pasilla
chiles
3 guajillo chiles
1 medium
onion quartered
2 plum or 1 large tomato
3 cloves garlic
(skin on)
1/2 tsp Mexican
oregano
1/2 tsp marjoram
3 tbsp canola
or avocado oil
20 g Xuaxa sea salt dark
chocolate, chopped
salt to taste
Wipe chiles clean and remove stems and seeds. Dry roast them in a hot pan or on a comal (no oil) for about 10 or 15 seconds each side. Don’t let them burn or your sauce will be bitter. Soak chiles in a bowl of boiled water for about 20 minutes to soften.
Roast the onion,
tomatoes, and garlic in the pan or on comal. Let the garlic cool and remove the
skin.
Put the soaked chiles, onion, tomatoes, garlic, oregano and marjoram into a blender. (Save the chile soaking water). Blend all of it until smooth, about 3 minutes. It’ll feel like it’s a very long time but your patience will pay off with a silky smooth sauce. If sauce seems too thick add a small amount of the chile soaking water.
Heat two tablespoons of cooking oil in a medium sized pot. Pour the sauce into the pot to fry it (be careful of potential spitting as the liquid hits the hot oil). Add the chopped chocolate and stir it into the sauce. Reduce the heat and simmer for 30 minutes until the sauce has thickened. It will also turn a deeper shade of red. Check and stir occasionally to make sure it doesn’t stick. The sauce is ready when it coats the back of a spoon.
Add salt to taste.
Allow the sauce
to sit for at least 2 hours so that the flavours can marry.
Once your sauce is ready, use it to make your favourite enchiladas rojos. I pretty much guarantee no matter how you choose to make your enchilada that this sauce will be better than most. It will keep in the fridge for about 5 days or freeze it for use anytime.
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