- 2 1/2 pounds Roma tomatoes
- 2 tablespoons vegetable oil
- 2 small yellow onions, peeled and roughly chopped
- 4 cloves garlic, peeled and smashed
- 2 large chipotles en adobo sauce, stemmed
- 1 1/2 teaspoons kosher salt
- for the filling:+
- 2 cups (460 grams, about 3 medium) sweet potatoes, roasted and mashed
- Kosher salt to taste
*Preheat the broiler. Place the tomatoes in a single layer on a baking sheet. Place under broiler until very soft and blackened in spots, turning as a side is done, 15 minutes or so total. Remove from oven. In the meantime, eat the oil in a small skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes. Add garlic and chipotles to skillet and cook for another 1-2 minutes, stirring almost constantly. Remove from heat.
*Transfer the tomatoes and any accumulated juices to the jar of a blender, then scrape in the onion mixture and add the salt. Puree until smooth. Strain through a medium-mesh strainer.
*If proceeding immediately, pour the sauce into a saucepan over medium-low heat, cover, and keep warm (reheat in the same manner if made in advance). Store cooled sauce in an airtight container with a lid in the fridge for up to 5 days. If the sauce was prepared ahead of time, place it in a saucepan set over medium low heat, cover, and keep warm.
Reprinted from Enchiladas: Aztec to Tex-Mex Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. published by Trinity University Press.
Or check out the book's website at www.enchiladasbook.com. Right now they are running a special ONLY available on purchases made through www.enchiladasbook.com! Buy 3 books, get 1 FREE! Makes a great gift for the foodies in your life.