Made from scratch salsas are the secret to taking your Mexican cooking skills to the next level and beyond.
This poblano enchilada sauce is extremely versatile. It works great for both flavouring meats or drizzling over the top.
2 large poblano chiles
4 tsp piloncillo (you can replace this with raw brown sugar)
1 tsp cumin
1 ½ cups of beef stock (1 maggi cube dissolved in warm water works too, for vegetarian option substitute vegetable stock)
1 tsp dried oregano
2 tsp dried marjoram
½ tsp rock salt
4 chopped up garlic cloves. (Or ½ tsp garlic powder)
Begin by slicing your chiles
Remove the seeds and veins from the inside of all peppers unless you prefer a much hotter sauce.
To raise the heat level even further, substitute one of the jalapeños for a serrano chile.
Heat chiles on medium-high heat in a non-stick frying pan until they’re soft
This should take no more than 10 seconds per side and you should see a small amount of steam rising off them.
Remove from the heat and measure all the other ingredients into the pan.
Bring to a boil and allow to simmer for 15 minutes. Remove from heat and allow to cool completely.
Pour cooled liquid into a blender or mixer and pulse into a liquid
Be careful, if the liquid is still warm it will run down the sides of your machine.
Strain the sauce into a bowl through a metal strainer
Use the back of metal spoon to work out all the moisture.
Discard the remaining solid material.
If sauce is too runny, return to pan and simmer to reduce, stir occasionally
This sauce will keep in the refrigerator for around a week.
When ready to serve, spoon over pulled beef, chicken or other cooked meat and place in tacos with salad, or pour over enchiladas before baking.