Tomato Enchilada Sauce: The Mexican Marinara

Here's how to translate that previous recipe into a Mexican spiced sauce, perfect for cheese enchiladas.


YOU WILL NEED:
One 14 oz can of organic tomatoes (diced or whatever, you'll blend them anyway)
One 6 oz can plain tomato sauce
One hot chili of your liking
Three cloves garlic
1 tsp red wine vinegar
1/2 tsp cumin
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1 heaped tsp oregano
1/2 tsp agave nectar
Pinch of hot smoked paprika (or blend of cayenne and regular smoked paprika)


WHAT YOU'LL DO
1. Pour diced tomatoes into a food processor with garlic and chili pepper.  Blend until fairly smooth.
2. Pour mixture into a saucepan, on medium heat.
3. Add everything else.
4. Simmer for a while, reducing the heat after it starts bubbling.  Let it go for a good 20 minutes to tame the raw garlic.
5. Use for enchiladas.

I like to take non-hard corn tortillas, soften them in the microwave for a minute, then just roll them all up around a small amount of cheese (sharp cheddar or pepperjack are pretty classic, though I bet goat cheese with pine nuts or something would be really kickass).  


Smear some olive oil in a pan, lay down each roll so they're not too much up against each other, and drizzle a bit more olive oil ontop.  


Bake at 375 for about 10-15 minutes, just until cheese is melted and tortillas get crisped.  


When ready to serve, take three or four enchiladas in a dish, and generously pour sauce over them.  Wait a few minutes to serve so that the sauce lightly softens the crunchy tortillas.  They should be pleasantly crisp but soft enough to cut easily.