(Photo by: www.number-2-pencil.com)
This year, Hispanic Heritage Month was celebrated from September 15th through October 15th. Some gathered with la familia, others with fiestas y música. No matter the tradition, food is always on the table. What better way to relive Hispanic Heritage Month than by appreciating our heritage’s food?
For the on-the-go cook or busy stay-at-home mom, we found a simple recipe that has minimum prep time and leisure to cook from your morning cup of coffee to family dinnertime. The recipe below makes the equivalent of two large cans of store bought enchilada sauce.
Homemade Enchilada Sauce in the Slow Cooker
Makes enough sauce for two 9×13 pans of enchiladas
2 large yellow onions
4 cloves of garlic, peeled and smashed
1/2 cup of chili powder
3 tablespoons of cumin
2 tablespoons of sugar
2 32 oz cans of tomato sauce
2 cups of chicken broth
2 teaspoons of Better Than Bullion
1 teaspoon of salt
Additional salt and pepper to taste
1. Cut onions in half and remove skins. Cut jalapenos in half and remove seeds. Note: Use a spoon to scrape out the seeds and wash hands immediately. You can also use gloves to handle the jalapenos.
2. Combine all ingredients in the slow cooker and cook 8 hours on low, or 4-5 hours on high. Stir once during cooking time to make sure spices are disbursed throughout the sauce.
3. Strain sauce through a colander and discard onions, garlic, and jalapeno.
4. Optional, stir in two tablespoon of chopped cilantro.
5. Divide sauce and set aside or freeze 1/2 for later use.