BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGRED TOMATO SALSA (also,ENCHILLADA SAUCE)
Used in chilaquiles and with Mexican rice as well as a warm sauce with smoked tenderloin and tamales.
Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
3 cups diced canned Italian plum tomatoes
1 cup dried tomatoes
1 cup vegetable stock
1/2 - 1 head garlic, peeled
2 dried chile peppers
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cumin
Method:
Heat the vegetable oil in a medium skillet over medium heat; cook the onions until soft, about 10 minutes; add the canned tomatoes, dried tomatoes, stock, garlic, and chilies; pour into a saucepan, and add the salt. bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings. Puree sauce in a blender and cool for service or keep warm to use Set aside. or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or freezer for later use.
To use as a sauce puree and keep warm to use with tamales as we did in Small Plates with Wines.
printable page