I love to eat good Mexican food but to be honest, the Cotswolds is not famed for it’s enchilladas or guacamole. I’ve tried all manner of shop and deli bought packet and jar sauces to cook up at home but even the better ones have left me disappointed.
A little while back I decided to do some online research and look at how home cooks were making mexican sauces from scratch to see if I could replicate the fabulous rich flavours and textures I’ve enjoyed in the past. As you’d imagine, there are endless variations and methods but I reckon I’ve focussed the recipe down to make a great tasting, simple to cook good all round sauce.
Mole is a generic Mexican term for a sauce or mix or better still, concoction. As in guacamole (avocado concoction) so technically my enchillada sauce is a mole sauce. I’m pointing this out because this sauce is incredibly versatile and should be used in far wider reaching recipes than just enchilladas.
You will need:
- one onion
- one red chilli
- two cloves of garlic
- 500ml of passata or chopped toms
- 250ml chicken stock or water
- 3tsp cocoa powder
- 3tsp oregano
- 3tsp ground cumin
- 2tsp chilli powder
and this is what to do with is all……
- Finely chop the onion, garlic and chilli then saute on a gentle heat in a good slug of olive oil.
- Once it has all softened, add all the dry ingredients along with the passata and chicken stock.
- Bring to the boil and simmer gently for 20 mins – stir regularly
- Blitz with a hand blender or in your food processor.
- That’s it.
I’m not an expert on Mexican cooking and I’m sure the authentic sauce is far more complex both in ingredients and method, but this tastes great and works well at home.
I seared a couple of chicken breasts on the BBQ, then transferred to a small baking dish, covered with this Mole sauce, topped with grated cheese and cooked in a hot over for 15 mins before serving topped with sour cream, guacamole and salsa.
Hot damn it was good.