Another benefit is that you can pretty much make this as hot as you wish or as tame as you need to.
Since here, we don’t usually use tomatoes in our enchilada sauce, it is quite a change of pace and for some a bit less piquant than traditional sauces.
You could easily use this on pasta as well for something like a “Mexican spaghetti” or on a stiffer polenta as a bed for pork or chicken cutlets.
It has a lot of uses, so consider it as a condiment to other dishes.
1 pound Roma tomatoes, sliced in half lengthwise
2 to 4 serrano or jalapeño peppers, sliced lengthwise
(*I roast extra peppers, but add them one at a time while blending, in case they are too spicy)
1 small white onion, sliced into thick rings or into quarters
1 bulb of garlic
Salt and fresh cracked pepper to taste
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
1 teaspoon dried thyme
2 cups chicken broth
2 tablespoons apple cider vinegar
4 tablespoons masa harina
1/2 cup water
1. Preheat oven to 400ºF. Line a baking sheet with foil paper. Add all the tomatoes, peppers and onion, cut-side up. Drizzle with olive oil, season with salt and pepper. Remove all the cloves from the bulb of garlic (leave the skins on) and nest it in a foil packet, adding a little oil before closing. Transfer to baking sheet. Roast for 1 hour, rotating the baking sheet halfway through cooking time. Remove from oven and let cool.
2. When tomato mixture has cooled, unwrap the garlic and squeeze out all the roasted garlic into the blender. Peel the skins off tomatoes and add to blender along with chiles, onions and all the juices from the pan. Blend on high until smooth. Set aside.
3. Preheat 2 tablespoons of olive oil to medium heat for a few minutes. Add the sauce from the blender, along with spices, vinegar and 2 cups of chicken broth. Whisk the masa harina with 1/2 cup of water until smooth. Once sauce comes to a boil, reduce heat and whisk in the masa harina slurry. Continue cooking on low for 20 minutes. Taste for salt and pepper.
SERVES: 2 cups
NOTES: The chiles above are suggestions. Tame it down with Poblanos or Anaheim, being mindful that each chile can vary, but classes are generally hotter or milder.
SOURCE: Hispanic Kitchen