I am going of this recipe from Bev Cooks. They are shredded beef enchiladas. Usually I would make my enchiladas vegetarian by using beans, but I know my boy likes meat. Anyway, I wanted to make it completely unprocessed, for blogging sake. So I am going to start with the enchilada sauce. When I looked up this recipe, most had me using canned tomatoes. Not bad, but I wanted to take it a step further and use fresh tomatoes.
I started by peeling the tomatoes with the ol' boil and shock method. I started with 10 roma tomatoes.
|They boiled for just a minute or two, then....|
|started to get nice and peel-y, so into the cold water they went!|
I then put them in a blender and let 'er rip! I didn't seed my tomatoes because I really don't mind the seeds or the extra juice, but some people do.
|I'm going to use 1/3 for this week, 1/3 for a taco pizza, and the jar is going in the pantry|
So step two will be homemade tortillas and then in step 3 I'll make the enchiladas! Come on back and check it out!
Homemade Enchilada Sauce
8-10 roma tomatoes
4 T Extra Virgin Olive Oil
4 T flour
5 T chili powder
1 1/2 t onion powder
1 1/2 t garlic powder
1 1/2 t salt
2 1/2 t cumin
3 cups chicken stock
Boil the tomatoes until peeling, and then put into a cold water bath. peel with your hands and then add to a blender and whir them up. Combine olive oil, flour, and chili powder in a pot and whisk until combined and thickened - a couple minutes. Slowly add in tomato sauce, whisking as you go. Then add all the seasonings and the stock, and let it simmer for 10-15 minutes. It should thicken slightly. If you wanted to make it hot and spicy, go ahead and add either some hot sauce or cayenne pepper or even fresh hot chilis - whatever you like.