(Purslane with Cheese) is a traditional Mexican recipe for a classic garlic and tomato sauce that's typically used for baking enchiladas in. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Enchilada Sauce.
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This is a classic tomato and garlic sauce that's typically used to top enchiladas before baking.
Ingredients:
2 tsp olive oil
2 garlic cloves, peeled and finely chopped
1 x 400g tin chopped tomatoes
½ tsp caster sugar
1 tsp ground cumin
½ tsp ground cinnamon
Method:
Set a small saucepan over medium heat. Once hot add the oil and use to fry the garlic for about 2 minutes, or until fragrant.
Add the chopped tomatoes, season with the caster sugar and plenty of salt and freshly-ground black pepper. Stir in the spices then bring to a gently simmer, stirring frequently.
Continue simmering, stirring often, for about 15 minutes or until the sauce has thickened.
Use the resultant sauce to pour over enchiladas before baking.
