This sauce is as good as the kind you would buy in a can. I used dried california chili's then added tomato sauce to cool it down. Wow it was great!
Mexican Enchilada Sauce
A traditional enchilada sauce will go with any filling or topping you choose, and either style of tortilla. Taste the sauce after you make it and add more salt if needed. (If too thick, add water; if too thin, thicken it with a flour-and-oil roux.) Pasilla chiles are available in Mexican grocery stores or well-stocked supermarkets. Prep and Cook Time: about 30 minutes.
This recipe goes with Acapulco Enchiladas
- 10 dried Mexican chiles (pasillas)
- 1 clove garlic
- 1/4 cup vegetable oil
- 1 teaspoon each salt and dried oregano
- 1/4 teaspoon ground cumin seeds
- 1/4 cup tomato purée (optional)
- Toast chiles in a hot oven (400°) for 3 or 4 minutes. Shake out seeds. Cover with 5 cups warm water; soak until soft. Place chiles and water in a blender with garlic, oil, salt, oregano, and cumin. Whirl until smooth (or grind in a food processor). Pour into a pan; add tomato purée. Simmer 10 minutes.
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