The sauce is so good there is NO need for a cheese substitute. The sauce looks a bit dry in the photos, as it was the next days’ leftovers.
I had roasted okra on the side…just a little treat for me. There’s no okra in this recipe.
Get to know the scrumptious poblano! Impress your friends! This sauce is to die-for. Very fresh and flavorful. It doesn’t taste like canned enchilada sauce at all, it really reminds me of a ranchero sauce I enjoyed at my favorite Mexican place in FL. I don’t know what to call it- except simple and gorgeous. If you have a blender and an oven you too can wow people with Mexican deliciousness. I did this without a recipe! I just went on the memory of a time when a good friend taught me how to make it. Make these with golden-brown roasted cauliflower or potatoes. I’ve tried them both and the cauliflower is better. I just realized that the sauce has zero spices in it, and that might make you wonder if it is bland. It is SO not bland.
This makes about 5 big ones.
Delicious Fresh Red Sauce:
- 2 cans fire-roasted tomatoes
- 2 large, ripe roma tomatoes, halved and seeded
- 2 large, fresh green jalapenos, de-seeded
- 2 large, fresh red jalapenos, de-seeded
- 1 medium yellow onion
- 3 cloves garlic
- 1 head cauliflower, cut into medium florets
- 2 large poblano peppers, de-seeded
- 5 medium-sized flour tortillas
- generous amounts of olive oil
- dash of sherry vinegar or any mellow vinegar such as apple cider
- Preheat to 400
- Toss florets with generous olive oil and salt, then spread on one half of a baking sheet, don’t pile them up too much.
- Place prepared (fresh)tomatoes and peppers on the other side of cookie sheet, flat sides down.
- Put this pan of veg in oven for about 15 minutes, until edges of cauliflower turn golden. Keep an eye.
- Cut onion roughly into large chunks, then place in oiled pan on medium heat.
- Smash garlic cloves roughly, add to stovetop pan with onions. Cook until onion is soft and has developed a little color.
- Drain canned tomatoes, reserve juice.
- Once your cauliflower looks nice and golden, pull the veggie pan out of oven. Cauliflower should be easily pierced, but not too soft. Edges should be golden brown.
- Place all roasted peppers in a sealed paper bag or a covered bowl until cool. This allows you to easily remove the bitter, waxy skins.
- Once peppers have cooled, remove the skins, as much as you can, especially with the poblano.
- In the blender add: all drained canned tomatoes, fresh roasted tomatoes from the pan, one red jalapeno, one green jalapeno and your stovetop onion/garlic mix.
- Blend this magic mixture until smooth. It should be thick, but you can thin it a little if you want with some of the reserved tomato juice. Add salt if you want, but it shouldn’t need any.
- Slice your poblanos up into bite-sized strips/pieces, however you like it. Same with the remaining green and red jalapenos. Cut caulis a little smaller if you like.
- Now toss your cauliflower and all remaining cut peppers with the reserved juice and some of your red sauce – about 1/ 2 a cup. Sauce should be somewhat thick. Throw in your dash of vinegar and toss more.
- Coat the bottom of a baking dish with a layer of red sauce.
- Fill your tortillas and roll them up, seam side down, and place in pan.
- Slather with loads of your red sauce! Drown it!
- Turn heat down to about 350, then bake your enchiladas until the edges are slightly crisp and the sauce on top has dried a little.
This is a good time to prepare guac if you’d like to top it off that way. And feel free to garnish everything with cilantro, if you’re so inclined.
- I made this once with Nopales (strips of cactus in a jar) when the store was out of poblanos. It turned out great! Just rinse the cactus and add to the cauliflower as you would the poblano. The vinegar flavor in the cactus really worked! You could even do a combo of pepper and nopales.