Store-bought enchilada sauce cannot compare to homemade. This recipe uses dried chiles for deep, complex flavor that transforms any enchilada from ordinary to extraordinary.
Ingredients
- 6 dried ancho chiles
- 3 dried guajillo chiles
- 1 can (14oz) fire-roasted tomatoes
- 3 cloves garlic
- 1/2 onion
- 1 tsp cumin, 1 tsp Mexican oregano
- 2 cups chicken stock
- Salt to taste
Method
- Remove stems and seeds from dried chiles. Toast in a dry skillet for 30 seconds per side until fragrant.
- Soak in hot water for 20 minutes until soft.
- Blend soaked chiles with tomatoes, garlic, onion, spices, and 1 cup stock until smooth.
- Strain through a fine mesh sieve into a saucepan.
- Simmer for 20 minutes, adding stock to reach desired consistency.