I recently snagged myself a five dollar greatest hits album by The Beach Boys.
I just love old music, including the aforementioned, Elvis, Connie Francis, Buddy Holly, Patsy Cline, The Zombies, The Carpenters, Frankie Valli...the list goes on.
As a kid, I played Barbies almost daily and would often set up a party scenario for them where the 'Surfer Girl' lyricists would take center stage.
I'd carve out a spot behind our TV where my Barbies would all congregate in their pink and sparkly ball gowns, high heels, and tiaras, often bickering over the Kens and who was the prettiest of them all. It was all very soap opera-ish.
'Catch a Wave' would be blasting, little Lauren gleefully singing along, and Barbie and Ken would be dancing the night away.
Saturday and Sunday were my prime Barbie-playing days, as I obviously didn't have school. I would spend nearly all day behind the television in my little world.
Come dinnertime on Saturdays, my mom, dad, and I would often trek over to our favorite little Mexican food restaurant where I'd order a beef taco, cheese enchilada, rice, and beans. It was my absolute favorite meal ever!
When I first became pregnant with Jade, my husband and I traveled the almost 200 miles from Tucson back to Mesa so that I could have that same dinner. Unfortunately, it didn't have the same magic it did for me as a kid.
The taco was greasy and I longed for some chicken in my enchilada...the chips, salsa, rice, and beans were all fantastic though, so these days, if we're in the area, my more adult order is two chicken enchiladas with rice and beans.
I've tried to recreate the enchiladas in the past, but have always come up short with the red sauce.
This recipe, however, is the closest thing I've come to nailing that same taste I loved as a kid.
I often see recipes for enchilada sauce with multiple steps, containing flour, which I assume helps to thicken it, but I love this recipe for its simplicity, among other things.
Just measure, blend, and pour!
5-Minute Blender Enchilada Sauce (Flour-Free)
Ingredients
- 1 c . tomato puree (see Notes)
- 1 c . water
- 2 garlic cloves
- 1 T . chili powder
- 1 t . oregano
- ½ t . cumin
- ¼ t . chipotle powder
- ½ t . sea salt
- dash cayenne , depending on your preference for 'heat'
Instructions
- Blend all.
- Use as directed in whatever recipe you're following.
Notes
Nutrition
Notes:
This is the tomato puree I (always) use. Tomato sauce is much thinner, so be sure to get a puree.
I have a couple of recipes involving this sauce that I'm hoping to share soon, so please keep it in mind.
Are you a fan of Mexican food?
Shared with: Healthy Vegan Friday, Savoring Saturdays, Sunday Fitness and Food, Meatless Monday
Regan
I love mexican food too. This is so good and healthy! kudos girl!
kimmythevegan
I LOVE Mexican food. It's so good!!! I'm so happy to live in California where there is a ton of it. You guys actually drove that far for a pregnancy craving, huh? That's awesome =) I do feel like food memories from childhood sometimes come up overrated ;p
Love the sound of this sauce! I've never even bought enchilada sauce as I always make my own, this one sounds especially good!
Sharon
Okay, so, yes I love Mexican food and I can't believe how easy this enchilada sauce is. Will be making this, stat.
And Barbies, by the way? Obsessed. My aunt and uncle spoiled me with elaborate hand crafted furniture like canopy beds outfitted with handmade bedding, etc. I spent endless hours playing. Sigh. Memories. 😉
Raia Torn (@RaiaTorn)
My cousins and I used to commandeer our gandpa's camcorder and make "music videos" to the Beach Boys. 😉 Good memories. 😉
Thanks for sharing your enchilada sauce with us at Savoring Saturdays, Lauren! It sounds pretty tasty. 🙂
Rachel
Yum! I need to make this to have on hand.
AZ@...And a Dash of Cinnamon
This is great! I've been looking for a clean recipe for enchilada sauce for years it seems. I love mexican food! I also love making my own healthy versions of the traditional recipes
clzsembe
Looks yum! I loved your ketchup recipe too. So easy and tasty!