So on Sunday night, MM and took a side trip over to Glen's Garden Market over in Dupont after visiting his mother for Mother's Day. I had wanted to nab some local honey (which they have a nice variety though some are on the pricey side), when we noticed this Tomatilla Verde Sauce, I can't remember the brand for the life of me.
We grabbed it, excited to include it in our enchilada dinner later that evening.
After picking up cheese and tortillas from the local grocery to include with the beautiful ramps and the sauce that we got at Glen's, we started cooking.
I sautéed the ramps in some farm fresh butter that we got from Agora Farms' stall in Eastern Market (heavenly butter by the way, I'll never go back to store bought again). Then we rolled up the cheese into the tortillas with the ramps.
Opening the sauce I stuck my pinky in to taste, and while it was a little on the fruity side, I told Boyfriend to pour it over the top.
He grabbed the jar...
And the sauce went everywhere.
The top was still loose on the jar from when I tasted it.
It was like the green blob was coming. It got all over the stove, BUT we still had half a jar left. So MM poured it on top, we popped them in the over and we waited the cursory 15 minutes as the cheese-ramp enchiladas bubbled away in the oven.
When they came out they looked and smelled delicious (phone's broken otherwise I'd show you pictures).
But upon first taste, we realized it was a blessing that half of that jar of tomatilla sauce fell onto the stove. IT WAS DISGUSTING. If you ever go to Glen's DO NOT GET THE TOMATILLA VERDE SAUCE.
The enchiladas were basically ruined.
We had a full pan of gross.
So we popped them in the fridge hoping that they'd be better the next day.
Boyfriend attempted them at lunch, nope. Disgusting.
So I looked around on the internet hoping to find some fix because we literally had 6 enchiladas left and I am not one to waste cheese. (Love me some cheese)
We scraped the remaining sauce off of the enchiladas we had.
I found a recipe that looked promising and altered it to my liking. The following is by far the most delish enchilada sauce, I've ever made.
2 1/2TBs of farm fresh butter
4 TBs of flour
chili powder, cumin, black pepper, and garlic powder to taste
2 tsp diced green chilis (from a can is fine)
1/2 of a large shallot (or a small shallot)
1 8oz can of Hunts tomato sauce
Blender (I used an immersion blender)
Dice the Shallot.
In a medium sauce pan melt the butter slowly over low heat then slowly add the flour stirring till it creates a sort of paste. Allow the butter and flour to brown slightly (this is your roux for the sauce), this might take a few minutes. Keep a close eye.
I added about equal parts chili powder, cumin, and garlic powder, then went a little heavy handed on the pepper.
Stir the pot until mixed. Allow this to cook a little more before adding the can of tomato sauce, the diced shallot, and the green chilis.
Fill the empty tomato sauce can with water and use that to thin out the sauce if it seems to thick, I think I filled mine up 1 1/2 times.
Allow to cook for apprx. 5-10 minutes so that the flavors have time to mix.
Then purée the sauce using your blender. Allow to cook for 5-10 minutes more.
I poured that sauce over the top of the disaster from the day before and added some grated cheese on top, popped them in the oven for 15 minutes, and the result was absolutely heavenly.
MM and I looked at each other and decided then and there we'd never use another red enchilada sauce again!
I saved the rest of the sauce and plan to make a little magic happen later tonight known as round 2!
All the Noms!
Next I'm thinking enfrijoladas! Anyone have a good recipe?
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