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Basic Red Enchilada Sauce

Ingredients

  • 8 Ancho chiles
  • 3 1/2 cups warm water
  • 1/2 cup onion — chopped
  • 2 cloves garlic — chopped
  • 1/4 cup vegetable oil
  • 8 oz. tomato sauce
  • 1 Tbsp. oregano
  • 1 Tbsp. cumin
  • 1 Tsp. chili powder

 

  1. Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve.
  2. Remove stems, seeds and membranes from chilies.
  3. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
  4. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients.
  5. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool.
  6. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth.

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