RED TOMATO SALSA (also,ENCHILLADA SAUCE)
Used in chilaquiles and with Mexican rice as well as a warm sauce with smoked tenderloin and tamales. Also used with chef Bob’s Tostado, Vegetarian recipe.
2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cups diced canned Italian plum tomatoes
- 1 cup dried tomatoes
- 1 cup vegetable stock
- 1/2 - 1 head garlic, peeled
- 2 dried chile peppers
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cumin
Heat the vegetable oil in a medium skillet over medium heat; cook the onions until soft, about 10 minutes; add the canned tomatoes, dried tomatoes, stock, garlic, and chilies; pour into a saucepan, and add the salt. bring to a boil, reduce to a simmer, and cook, uncovered, 20 minutes. Adjust the seasonings. Puree sauce in a blender and cool for service or keep warm to use Set aside. or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or freezer for later use.
To use as a sauce puree and keep warm to use with tamales as we did in Small Plates with Wines.