Red Enchilada Sauce

  • 45
  • 20 minutes
  • 30 minutes

Ingredients

  • 3 oz. dried ancho peppers
  • 3 oz. dried guajillo peppers
  • [optional] 2-3 dried arbol peppers (for heat)
  • 1 medium white onion, peeled and cut in half
  • 2 ripe tomatoes, halved
  • 4 cloves garlic, peeled
  • 4 cups hot chicken broth
  • 1 tsp sea salt
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1 Tbsp Brown Sugar
  • Small piece of semi-sweet chocolate

Directions

  1. Toast whole dried peppers in cast iron skillet until fragrant. DO NOT SCORCH THEM! (if in doubt, don’t even toast them…)
  2. Remove the stems and seeds from the peppers.
  3. Pour the boiling chicken broth over the pepper skins and let sit for 20-30 minutes.
  4. Place the softened peppers and broth along with all the remaining ingredients (except the sugar and cholocate) in a high powered blender and blend until smooth. (If needed, you can strain the sauce after it’s blended as much as it’s going to be.)
  5. Pour the sauce in a medium sauce pan and simmer, uncovered, for about 30 minutes, stirring occasionally.
  6. At the end of the cooking time, add the sugar and chocolate and mix until dissolved.
  7. This makes several cups of sauce, freeze the rest in pint sized mason jars (1 pint = about 15 enchiladas)

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Source: The Daring Gourmet