This isn’t about eating out, though, this is about putting myself in the hot seat (or chef’s hat if you will) and mastering the enchilada myself; specifically, the red/rojo sauce. With the base recipe from Alosha’s Kitchen, I am confident that I have conquered the enchilada!
Red/Rojo Enchilada Sauce:
- 6 dried chilies (I used California; you can use any combo including New Mexican chiles, ancho chiles, or chiles de arbol)
- 2 fresh Californian chilies
- 1 tablespoon of powdered chili (any; again, I had Californian handy)
- 1 generous tablespoon of minced garlic
- 1 tablespoon of cumin
- 1 teaspoon of oregano
- 1 3/4th cup stock (I used chicken; you can use vegetable stock to keep the recipe vegetarian)
- 1 cup tomato sauce
- 1/2 onion, chopped
- pinch of Kosher salt
Step One: Remove the heads and seeds of all of your chilies before slicing them open so that they lie flat. Make them into strips if they continue to fold.
Step Two: In a large skillet on medium-low heat, blister your dried chilies, making sure to press down and turn them frequently.
Step Three: In a non-reactive bowl (glass, plastic, ceramic – just not aluminum), place the dried chilies and pour enough boiling water to cover them. Cover the bowl and let the chilies rehydrate, at least one hour.
Step Four: About ten minutes until the chilies are ready, repeat steps 1 and 2 with the fresh chilies.
Step Five: In a blender: all the chilies, chicken stock, tomato sauce, garlic, cumin, chili powder, oregano and salt. Puree until liquid spice.
Step Six: Taste test and adjust your needs accordingly. I ended up adding about 3 teaspoons of tomato paste and a teaspoon of garlic powder.
Your sauce is done! Great, time to assemble your enchiladas.
Preheat the oven to 350 degrees F.
Take your corn tortillas (about 8 or 9) and wrap them in a wet paper towel before sticking them in the microwave for about 30-45 seconds, depending on your microwave’s power. Be careful removing them; they’re hot. Note: I used La Tortilla Factory brand and damn if they weren’t the best corn tortillas I ever ate!
Pour a layer of sauce on the bottom of a 9×13 pan
Place your enchilada filling in the center of your tortilla, roll tightly and add it to the pan, ends side
down. I filled my enchiladas with shredded cheese and steamed zucchini.
Repeat until your pan is filled – about 8 or 9 tortillas unless you’re using a smaller/bigger pan.
Pour a generous layer of sauce on top of your enchiladas, followed by an even more generous layer of cheese.
Stick it in the oven and let it bake for 25-30 minutes, until the cheese is well melted.
Top with green onions and black olives.
Viola, you are done!
Freeze any leftover sauce or make a double batch if you’re having a fiesta.
Now go boast to all of your friends and swear off that canned crap forever!
