Well I wanted to make some enchiladas last night but do not really care for most of the canned enchilada sauces I have tried so I decided to concoct my own. I made barbacoa a few nights back and making the chili sauce for that provided the inspiration. No this is not traditional but it turned out pretty darn awesome according to my wife – who is a bit of an authority on Mexican food heh…
Hint - measure the beer with the empty tomato sauce can. You get the rest of the tomato sauce out and do not dirty up a measuring cup.
- 5 dried chili peppers
- 1/2 medium onion coarsely chopped
- 1 Tbsp dried cilantro
- 1 Tbsp dried oregano
- 2 cups of water (approximate)
- 4 cloves minced garlic (4tsp)
- 1 tsp cayenne pepper (red pepper)
- 1 tsp ground cumin
- 8 oz can of tomato sauce
- 8 oz beer
- 1 tsp salt
- Place the destemed peppers, onion, cilantro, oregano and water in a medium pot and bring to a boil. Reduce heat to low and cover the pot. Let cook for 20 minutes.
- Using a slotted spoon move as much of the solids into a blender or food processor. Add garlic, cayenne and cumin. Pulse and add liquid from the pot until you have a medium thick paste. Discard remaining juice from pot and then dump the chili paste from the blender into the pot.
- Stir in tomato sauce, beer and salt.
- Cover and simmer until ready to assemble your enchiladas.