Enchilada sauce

description:

A great tasting red enchilada sauce.

ingredients:

6 guajillo chilies, dried
2 ancho chilies, dried

2 lbs roma tomatoes
2 cloves garlic, unpeeled
1/2 onion, cut into quarters

1/2 tsp dried mexican oregano
1/4 tsp ground cumin
2 tsp kosher salt

instructions:

1) Rinse the tomatoes. Cover the tomatoes, onion, and garlic in olive oil and broil till charred.

2) Wear gloves! Rinse the chilies and remove the stems, seeds, and ribs.

3) Toast the chiles for about 30 seconds per side in a hot pan. Do not burn them.

4) Wear gloves! Rip the chilies into smaller pieces and cover with at least 2 cups of hot water. Cover the bowl with a plate.

5) Place chiles, tomatoes, garlic, and onion in the blender with 1 cup of the cooking liquid. Add the oregano, cumin, and salt and puree until smooth.

6) Strain the sauce in a single-layer strainer. Press the solids in order to get as much of the sauce through.

7) Add the sauce to a pot and simmer for 15-20 minutes until thickened. Salt as needed.

source:

Pati Jinich