Enchilada sauce

Ingredients

2-3 dried ancho chiles, stemmed and seeded
3-4 dried pasilla peppers, stemmed and seeded
2 cups water
2 teaspoons olive oil
1 cup chopped onion (yellow or white)
5 garlic cloves, sliced
¼ tsp salt
2 cups broth (vegetable or chicken)
2 Tbsp fresh oregano, chopped (or 1 Tbsp dried)
2 Tbsp tomato paste
½ tsp ground cumin
1 Tbsp fresh lime juice
1/8 tsp ground red pepper (cayenne)

Directions

1. Combine chiles and 2 cups water in saucepan; bring to a boil, reduce heat, and simmer 5-10 minutes. Remove from heat; let stand 5-10 minutes. Drain chiles in colander over a bowl, reserving 1 cup of cooking liquid.
Heat oil in pan over high heat. Add onion; saute 1 minute. Reduce heat to medium; add garlic and salt. Cook 5 minutes or until golden, stirring occasionally. Add broth, oregano, tomato paste, and cumin. Cook 8 minutes or until thickened, stirring occasionally.
Poor onion mixture into blender or food processor; add chiles and reserved liquid. Remove center of blender/food processor lid (to allow steam to escape); secure lid. Place a clean towel over opening in lid. Blend until smooth.
Strain mixture through fine-mesh sieve into bowl, pressing mixture through. Discard solids. Stir in lime juice and ground red pepper.

November 09, 2012 18:21

Author Submitted by: Nichole