BOB & LENORE's COOKBOOK© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SPICES BLENDS, SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING
RED TOMATO SALSA (also,ENCHILLADA SAUCE)
Used in chilaquiles and with Mexican rice as well as a warm sauce with smoked tenderloin and tamales.
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
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.