A quick and easy red sauce to pair with your favorite Mexican inspired dishes. Try on poblanos, enchiladas, or with enchilada casseroles!
ingredients
yield: about 3 1/2 cups
- 1/4 Cup Olive Oil, plus more for brushing
- 8 ounces (about 1 large) Onion
- .3 ounces (about 3 cloves) Fresh Garlic
- 6.4 Oz (1 Cup) Crushed or Finely Diced Tomato, Canned or Fresh
- 2 Cups Vegetable Stock
- 3 Tablespoons White Flour
- 1/4-1 Teaspoon Chili Powder, to taste
- 1/2-1 Teaspoon Table Salt, if not using salted stock, to taste
deviations & tips
- Substitute fresh chilies for the chili powder.
- Blend in fresh cilantro or parsley.
the method
Pre-heat oven to high broil.
Cut onion in half. Brush onion and garlic with oil and arrange in a baking pan or on a cookie sheet. Position oven rack so that it is second from the top. Broil onions and garlic for 5 minutes, turn over each component, and broil for another 3-5 minutes or until charred. It's ok if onions come apart.
Broiled onions.
In a small or medium skillet, toast the flour over medium heat. Stir often to make sure the flour does not burn. Set aside.
Toasted Flour
Place onions and garlic in a food processor with all other ingredients. Process until smooth. Transfer ingredients to a small saucepan. Heat over high until it begins to simmer and bubble. Reduce heat to medium. Stirring occasionally, cook for about 5 minutes or until thickened. Add salt to taste.
Red Enchilada Sauce with Polenta Stuffed Poblano