First of all, to prepare our delicious enchilada sauce, we dedicate to the onion, peel it and cut it very finely.<\/p>\n
We then take a pan, possibly non-stick, where we heat the seed oil, once hot, brown the white onion, add the flour, previously sifted, the cumin and chilli powder, mix very well and cook the all for about 5 minutes.<\/p>\n
We then pour in the peeled tomatoes, water, crushed garlic, brown sugar and finally flavor the sauce with dried oregano or other spices to your liking.<\/p>\n
Season with salt and pepper, then let it cook for about 10 minutes. When it is ready, blend everything until you obtain a smooth and creamy sauce, without lumps. We put the sauce back on the heat for a few minutes, just long enough for it to thicken a little. At this point, our sauce is ready to be served!<\/p>\n
The enchilada sauce can be stored in the refrigerator for up to 3 days<\/p>\n
Onion and garlic are key to the base of the sauce. Be sure to brown them well over medium-low heat to bring out their sweet, aromatic flavors, without burning them.<\/p>\n
For a more flavorful enchilada sauce, replace the water with chicken or vegetable broth when cooking. The broth will enrich the sauce with a more complex flavor.<\/p>\n
If you want a more delicate sauce, you can add a small amount of milk or cream. This will not only make the sauce creamier, but will also tone down the intensity of the spiciness.<\/p>\n
If you prefer a less smooth sauce with more texture, you can blend only part of the sauce, leaving a few pieces of chili pepper, tomato or onion for a more rustic texture.<\/p>\n
In addition to enchiladas, you can use this sauce to enrich other recipes, such as tacos, burritos, chili or as a condiment for grilled meats and vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"
First of all, to prepare our delicious enchilada sauce, we dedicate to the onion, peel it and cut it very finely. We then take a pan, possibly non-stick, where we heat the seed oil, once hot, brown the white onion, add the flour, previously sifted, the cumin and chilli powder, mix very well and cook […]<\/p>\n","protected":false},"author":2,"featured_media":1005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiments"],"yoast_head":"\n