Are you ready to elevate your enchiladas from ordinary to extraordinary? Forget those bland, jarred sauces! This Las Palmas Enchilada Sauce recipe will transport your taste buds straight to a sun-drenched Mexican kitchen. It's incredibly easy to make, bursting with fresh flavor, and perfect for a quick weeknight dinner or a special occasion. Get ready to experience the best enchilada sauce you've ever tasted – homemade, delicious, and surprisingly simple! This recipe is a perfect example of healthy meals made easy and a fantastic addition to your quick dinner ideas repertoire.
Ingredients:
This recipe makes about 2 cups of sauce, enough for a generous batch of enchiladas. Feel free to double or halve it depending on your needs.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chilies (like Ortega), undrained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Let's get cooking! These simple steps will guide you to enchilada sauce perfection.
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Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your sauce.
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Combine Ingredients: Add the crushed tomatoes, tomato sauce, diced green chilies (with their juice), oregano, cumin, chili powder, cayenne pepper (if using), salt, and pepper to the saucepan. Stir well to combine all ingredients.
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Simmer to Perfection: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the saucepan and let the sauce simmer for at least 20 minutes, or up to an hour for a richer, deeper flavor. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will meld together.
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Blend (Optional): For a smoother sauce, use an immersion blender to blend the sauce directly in the saucepan. Alternatively, carefully transfer the sauce to a regular blender and blend until smooth. Be cautious when blending hot liquids.
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Serve and Enjoy: Your Las Palmas Enchilada Sauce is ready! Use it immediately to make your favorite enchiladas, or store it in an airtight container in the refrigerator for up to a week. It also freezes beautifully!
Cooking Tips for Enchilada Sauce Success:
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Adjust the Heat: Control the spice level by adjusting the amount of cayenne pepper. If you prefer a milder sauce, omit it entirely. For extra heat, add a pinch of chipotle powder.
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Roast the Tomatoes: For an even deeper, more complex flavor, roast the tomatoes before adding them to the sauce. Simply toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for about 30 minutes until slightly softened and caramelized.
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Fresh is Best: If you have access to fresh chilies, feel free to substitute them for the canned green chilies. Just adjust the amount according to your preference.
Variations:
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Mole Enchilada Sauce: Add a tablespoon or two of Mexican chocolate (like Ibarra) to the sauce for a rich, decadent mole flavor.
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Red Enchilada Sauce: Omit the green chilies and add a couple of chipotle peppers in adobo sauce for a smoky, fiery red enchilada sauce.
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Vegan Enchilada Sauce: This recipe is already naturally vegan, but ensure your olive oil is certified vegan if required.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. This is an estimate for one cup of sauce.
- Calories: Approximately 100-120
- Fat: 5-7g
- Protein: 2-3g
- Carbohydrates: 15-18g
- Fiber: 2-3g
This Las Palmas Enchilada Sauce is a testament to the magic of simple ingredients transformed into a culinary masterpiece. It’s a delicious addition to your homemade cooking arsenal, making even the simplest enchilada recipe feel special. Enjoy!