Enchilada Sauce

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My enchilada sauce is a simple red sauce that is enriched with ancho chile paste and Mexican seasonings.

It is a rich and hearty sauce that I make to top black bean enchiladas, or just about any kind of enchiladas or burritos. It’s also good on meat, from chicken to ribs.

There are many authentic Mexican sauces in older cookbooks by Diana Kennedy, the queen of Mexican cuisine, as well as more recent cookbooks by Rick Bayless, who I consider the king of Mexican cuisine.

The problem with following those recipes is that they contain multiple chile peppers and other ingredients that I cannot get my hands on, so it does no good to use the recipes.

Because of this, I fall back on my “default” enchilada sauce, using home-made ancho chile paste. And it will taste different depending on the chile peppers used in the chile paste.

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Enchilada Sauce

3 tablespoons olive oil
1 large onion, finely chopped
6 – 8 cloves garlic, minced
1 26.46 ounce carton Pomi tomato sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon salt
Grindings of black pepper
2-4 tablespoons home-made Ancho chile paste

Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for about five minutes. Turn down the heat if they brown too much. Add the garlic and stir for 30 seconds or so.

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Add the tomato sauce and stir to combine. Mix in the cumin, oregano, coriander, salt, and pepper.

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Bring the sauce to a boil gently, then lower the heat and simmer the sauce gently, uncovered, for about 20 minutes, or until isn’t no longer “watery.”

Meanwhile, preheat the oven to 375 degrees. Prepare your black bean enchiladas by placing refried black beans and Queso blanco, or your choice of cheese on a tortilla. Roll up, place in a greased baking dish, and continue with the remaining tortillas.

Add the desired amount of ancho chile paste to the red sauce and stir to combine. Taste for seasoning.

When you are ready to bake the enchiladas, ladle the enchilada sauce over the enchiladas. Some people like them smothered in sauce, others, like me, like the enchiladas only partially smothered.

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Bake for approximately 30 minutes.

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Let the enchiladas set for about 10 minutes, then serve.

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I love a dollop of sour cream on my enchiladas.

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The sauce goes well with any burritos or enchiladas, with or without meat. And it’s fun to use different kinds of cheese in the tortillas.

The good thing about this enchilada sauce is that you can control the amount of ancho chile paste and other seasonings. If you want it smokier you can always add some ground chipotle pepper and paprika. But always use cumin and oregano if you want a truly Mexican-flavored sauce.

Refried Black Beans

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Today I want to show you something else to do with leftover cooked beans, which I originally wrote about when I posted on black beans. Like I’ve mentioned before, I love beans, and although canned are useful, it’s so easy and so much less expensive to cook your own from dried. So if you are scared to cook dried beans from scratch, check out that link.

Since I made that pot of beans, I’ve posted on a couple of different ways to use the cooked beans, and today is the final post. I’m making refried beans, although there’s no frying involved. By simply using the food processor, you can process cooked beans into the same texture as refried beans. Only a little liquid or broth is required.

So once again, no recipe is required, I’ll just show you what I do to make the refried beans, and turn them into black bean burritos.

1. Place the cooked beans in the jar of a food processor.
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2. Process, using a little leftover bean broth if you have some, or water, just enough to mush up the beans.
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3. For burritos using this refried bean mixture, simply place the amount you want on a tortilla. I’m using whole-wheat tortillas.
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4. Continue doing this with the remaining tortillas and refried beans, placing them in a greased baking pan.
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5. Pour on your home-made ancho chile sauce or even salsa if you have that on hand. Just make sure the salsa isn’t watery. Then sprinkle with cheese. I used a white cheddar, but goat cheese, or Mexican cotija cheese are wonderful as well.

6. Bake in a preheated oven at 350 degrees until the sauce is bubbling and the cheese has browned slightly.

And that’s it! You can also fill these burritos with grilled veggies, steak, or chicken, but I typically leave these as is for our one vegetarian household member.
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Besides, they’re really good and meaty on their own.


If you want to season the beans, I would add cumin, dried oregano, and coriander.
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