I've riffed on the recipe from kitchenmeetsgirl, substituting a can of diced tomatoes which I ran through the blender and a spoonful of "Better than Bouillon" and a cup of water for the broth. I left out the salt since the "BTB" has enough, and I didn't put quite as much chili powder since I don't like mine too hot. Also, I doubled the recipe because I usually end up making a couple pans and running out of sauce halfway through.
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/4 teaspoon oregano
- 1 (15-ounce) can tomato sauce
- 1 cup chicken stock
oil in a medium saucepan over medium-high heat. Add diced onion and
cook until just browned, about 5 minutes. Stir in garlic, chili powder,
cumin, salt and oregano and cook for about 30 seconds, stirring
constantly. Sauteing your
spicesfor a few seconds will give your sauce a fuller flavor.
- Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
- Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
- Keep refrigerated for up to one week. Makes approximately 2 cups.
adapted from Cook's Illustrated Cookbook
Since I haven't eaten the enchiladas yet, I don't know for sure how it's going to taste, but so far it looks good. Now on to the next homemade thing.