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Basic Enchilada Sauce
This Enchilada Sauce is my favorite recipe for beef, bean, turkey, or vegetable enchiladas. You can adjust the number of jalapenos to taste. One pepper produces a mild sauce with just a hint of hot pepper flavor that most people find pleasing. I use 2 teaspoons Adobo (a seasoning mix commonly found in the Hispanic section of larger grocery stores or in a specialty store) seasoning in place of the spices listed below, but if you cannot get a high quality Adobo the mixture below works well.
2 teaspoons canola oil
2 large minced cloves garlic
2/3 cup minced onion
1/2 cup chopped green bell peppers
1 seeded and minced jalapeno pepper
32 ounces canned tomatoes
1 teaspoon sugar
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the canola oil in a large heavy non-stick skillet over medium-high heat. Sauté the garlic, onion, bell pepper, and jalapeno for 5-7 minutes or until the onion is soft. Meanwhile, drain the tomatoes and reserve the juice. Finely chop the tomatoes and add them along with the juice to the skillet. Add the spices and stir well. Bring the sauce to a boil, reduce the heat, and then simmer for 15 minutes, stirring occasionally. Use over enchiladas or other Mexican dishes as desired.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
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