Enchilada Sauce

Name: Enchilada Sauce
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 4 Ounces guajillo chillies dried; 4 Ounces chillies dried Ancho; 1 onion medium; 1 / 4 Cups tomato paste; 6 Cloves garlic; 2 cups chicken stock; To Taste Salt; To Taste Black Pepper

James Andrews @cook_7799394

Palm Harbor, Florida

Red enchilada sauce

James Andrews @cook_7799394

Palm Harbor, Florida

Red enchilada sauce

Saved

Ingredients

60 mins

4-serving

4 Ouncesguajillo chillies dried
4 Ounceschillies dried Ancho
1onion medium
1 / 4 Cupstomato paste
6 Clovesgarlic
2 cupschicken stock
To TasteSalt
To TasteBlack Pepper

Saved

Steps

60 mins

1

Cut the stem off of each chile and de-seed if desired (yes, you probably desire the seeds removed). Soak the chiles in HOT water for 30-40 minutes or until they are soft and pliable. For a smokier flavor with some back end eat, add 1 or 2 chipotle peppers
2

In 2 batches, place half of each of the chiles, onion, garlic, broth, and salt in a blender. Blend adding additional soaking water as needed to get to proper consistency. Combine both pureed batches into a sauce pot and bring to boil.Add tomato paste.
3

Remove from the heat immediately, otherwise you risk it turning bitter. Press sauce through a strainer..