Made from scratch salsas are the secret to taking your Mexican cooking skills to the next level and beyond.
And this poblano enchilada sauce is one of the tastiest we serve at Gecko Rock.
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.
You may want to wear disposable gloves for this part. I don’t use the seeds or veins but you can include them for a hotter sauce.
To raise the heat level even further, substitute one of the jalapeños for a serrano chile.
Heat chiles on medium-high heat on a comal or a dry, non-stick frying pan until they’re soft.
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.
Strain the sauce into a bowl through a metal strainer.
Use the back of metal spoon to work out all the moisture.
If sauce is too runny, return to pan and simmer to reduce, stir occasionally.
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.
I mixed this batch with pulled chicken and cheese to make the filling for delicious molotes!