They say Mexican food is the closest to Indian food you can ever find. Enchilada is a Mexican dish that originated in Mexico but is also popular in Spain and other parts of the world. It is a dish in which a corn tortilla/ flour tortilla is rolled with vegetable/meat stuffing and is baked with a spicy sauce that is exclusively made for enchiladas.
Usually the sauce is readily available in the supermarket but I always prefer to make it fresh at home sans preservatives. It’s really easy and consumes less than 10 minutes to prepare this sauce. The aroma of the sauce can leave your tummy rumbling. Also you can preserve the sauce in the refrigerator or freeze them if you make them in bulk. But Trust me making it each time is a lot easier and like I said less time consuming.. plus you’ve FRESH sauce for your enchiladas 🙂
Check out my upcoming post on enchiladas this week.
|Tomato, blanched and pureed||1|
|Tomato sauce||½ cup|
|Onion, small, finely chopped||1|
|Garlic, minced||2 pods|
|Jeera/ cumin powder||1 tsp|
|Red Chilli powder||1 tsp|
1. Heat oil in a pan and add the inion and garlic. Saute till they become transclusent. Then add the tomato puree, fry for a minute or two until the raw smell goes. To this add the tomato sauce, red chilli powder, cumin powder and boil until it attains a thick saucy consistency. Transfer it to a serving bowl and allow it to cool. Use it for the enchiladas.
- You could use tomato paste instead of the puree. But I preferred the natural tomato puree since it’s homemade and fresh.
- Usually olive oil is used for this recipe, but you can use the regular oil too.
- To thicken the sauce they add rice / all purpose/ corn flour, I omitted this because I got the thick consistency when I added the tomato sauce. Plus when you boil it it naturally thickens up.