What is your favourite food?
People often ask me what my favourite food or dish is. That’s an impossible question. It all depends on what I’m in the mood for, or what is in season at that given time. However, lately Katie and I have been on quite the enchilada kick. They are so amazingly delicious and versatile You can make them with chicken, pork, beef or vegetarian. You can mix up your veggies and change the cheese. But one thing I’ve learned about enchiladas is that the sauce is key. It is the final touch that smothers your tortilla rolls and completes the dish. And let me tell you, I have found a killer enchilada sauce that will have you licking your plate. The best part is, it is so simple.
Tomato Jalapeño Enchilada Sauce
1 can tomato sauce (about 680 ml)
1 white onion, cut into chunks
2 cloves garlic, minced
1 whole jalapeño pepper, stem removed. (For extra spice leave in the seeds, or remove them for a milder sauce. I left them in, of course.)
1 tsp chili powder
1 tsp cumin
1/2 tsp oregano
1/4 tsp thyme
2 tbsp fresh cilantro
2 tbsp white wine vinegar
3/4 cup chicken stock
1/4 cup sour cream
Salt and pepper to taste
Okay. Are you ready for the easiest thing ever? Combine all ingredients in a food processor or blender, and puree until smooth. Pour into a medium saucepan over medium heat, stirring frequently for about 10 minutes until thickened. Then, pour overtop of your favourite enchilada recipe before cooking. Oh, and don’t forget to lick the spoon. And your plate.
On my list!