Thursday, January 26, 2012

Vegan Entomatadas

My entomatada sauce on top of an open face taco with
black bean cakes, corn salsa, and fresh avocado

I've put this post off for too long. You simply must make this sauce. The only excuse you have not to is if you are allergic to one of the ingredients. Otherwise it is mandatory, and may in fact be crucial to the future of the *insert country of current residence* that you try this recipe. I might be exaggerating, but only mildly so. This sauce is intended for entomatadas (basically an enchilada, but instead of a chili based sauce it's tomato based), but also fabulous on burritos, and nachos.

Take note, two things will greatly affect the flavor of this sauce. The first is my new found love, Not Chicken Bouillon Cubes. You will not get the same flavor if you substitute veggie broth. These tasty little cubes of happiness and delight are worth going out of your way for. And they are egg free, dairy free, and gluten free to boot. The second thing that has a profound affect on flavor is the fire roasted tomatoes. Depending on the brand you use you may have to add more heat or salt than my recipe calls for. Because my daughter is not really big on spicy food I found that one can of fire roasted tomatoes and green chilis from Trader Joe's provided enough heat (for her) in this sauce. If you like more heat you can definitely add more chilis, cayenne pepper, or hot sauce.

What you need
A large cast iron pan
Oil of choice to coat
2 onions sliced or diced (depending on how quickly you need this to cook)
2 tsp chili powder
1/4 tsp oregano
2 cloves of garlic chopped
1 tsp sugar
1 can of fire roasted tomatoes and green chilis
I can worth of water
Salt and cayenne/hot sauce to taste

What you need to do

Heat the oil in the cast iron pan over medium heat. Add the onions, chili powder, oregano, and crumbled boullion cube. Cook until onions are cooked through and browned.

Lower the heat to medium low and add the garlic (taking care not to burn) and tsp of sugar. Cook for two more minutes, stirring often.

Carefully add the can of tomatoes and water. Simmer for 20 - 30 minutes and then remove from heat.

Let the sauce cool and blend it until smooth in blender or food processor.

We actually ate this sauce on our burritos Christmas day. My husband said it was the best burrito he'd ever eaten.

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