The sauce for all your Mexican food wants and needs. It's creamy, loaded with flavor, and totally versatile. This recipe was inspired by the Rick Bayless recipe for Enchiladas Especiales Tacuba Style. We heart Rick!
Author: Pinch of Yum
Serves: about 4½ cups (roughly 10 half-cup servings)
1 tablespoons olive oil
4 garlic cloves, peeled
1 onion, coarsely chopped
2 poblano peppers, cut into large strips
For the rest of the sauce:
6 tablespoons butter
½ cup flour
2 cups milk (warm)
2 cups chicken broth (warm)
1 teaspoon salt
1 cup spinach leaves
Preheat the oven to 375 degrees. Wrap the garlic in foil with a little bit of oil. Toss the poblano and onion with the remaining oil. Place all three items on a baking sheet and roast for 30 minutes or until very soft.
Meanwhile, melt the butter in a saucepan and whisk in the flour to form a thick paste. Cook for a a few minutes. Slowly whisk in the warm milk and chicken broth. If they are cold, it will be more difficult to achieve a smooth texture. Whisk/simmer until smooth and thick, 5-10 minutes.
Add half of the creamy mixture to a blender or food processor with the roasted vegetables from step one. Add the spinach. Pulse until mostly smooth. Taste and adjust with additional salt, pepper, or other seasoning.
Transfer to the saucepan and combine with remaining creamy sauce base. Season with additional salt and pepper. Use on enchiladas, burritos, veggie bowls, quesadillas, eggs, breakfast hash, or anything else that you want. Sauce for life!
The longer you simmer the sauce, the thicker it will get.
I found that for leftover sauce (which gets pretty thick) or for sauce that needed to be a different consistency (thinner to pour over enchiladas, for example) it was really easy to just add a little bit of additional chicken broth or water to thin it out. You can just eyeball it to the right consistency based on what you are using the sauce for.
Recipe by Pinch of Yum at http://pinchofyum.com/creamy-spinach-and-roasted-poblano-sauce