Red Enchilada Sauce

Author: Shay Dorion
Total Time: 60 mins
Yield: about 3 cups

Ingredients

• 3 oz. Guajillo Chile
• 3 oz. Pasilla Chile
• 3 oz. Ancho Chile
• 1 medium white onion, halved
• 2 ripe tomatoes, halved
• 4 cloves garlic, pealed
• 4 cups veggie broth
• 1 tsp salt
• 1 tsp oregano
• 1 tsp cumin

Directions

1. preheat oven to 400 degrees F
2. place dried chilies on cooking sheet, and lightly toast in oven, about 7 mins
3. Remove chiles. Toast onion, garlic, and tomatoes in a similar fashion, 10 minutes
4. remove stems, membranes, and seeds from chilis,
5. Place broth in medium sized saucepan, and bring to boil. Place chili meat into pot, and boil for 20-30 minutes
6. add , broth/chile mixture, onion, garlic, and tomatoes to a blender and blend well.

Notes

This enchilada sauce is fantastic. We generally make the sauce in a large batch, and freeze them in ice cube trays, then place the frozen cubes into a gallon Ziploc freezer bag. Whenever we want enchilladas, we pop out a few cubes, thaw and sauté them, and have a top tier sauce in about 5 minutes