Homemade Enchilada Sauce

Roasted Enchilada Sauce

2 onions, finely diced
4 cloves garlic, minced
3 guajillo chiles
2 cascabel chiles
2 chipotle chiles
6 c chicken stock
2 T oil
1 t + salt
1 ½ t cumin
pinch cinnamon
16 0z. +/- tomato sauce

Sautee onions and garlic in oil until translucent.  Stir in cumin and cinnamon. Add chicken stock and bring to a boil, then remove from heat.

Toast chiles on a hot frying pan until fragrant.  Soak chiles in stock mixture for 45 minutes until softened.

Blend chile/stock mixture.  Pour mixture through a fine sieve, pressing hard on solids to remove liquid.

Reheat chile liquid on stove top and add 16 ounces of roasted tomato sauce.  Simmer until it reaches desired consistency.

Season to taste.

Delicious with my favorite Butternut Squash Enchiladas.


Base Scone recipe

My favorite basic scone recipe.  Start with these and add whatever catches your fancy for some delicious scones.

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter
1 cup chilled buttermilk

Preheat oven to 400°F. Mix flour, sugar, baking powder, salt and baking soda into large bowl. Cut in butter until mixture resembles coarse meal. Add buttermilk gradually, mixing until moist clumps form.

Turn dough out onto lightly floured work surface. Knead briefly until dough comes together. At this time, add extras such as dried fruit.

Pat into 1-inch-thick round and cut into 8 wedges. Bake on ungreased cookie sheet until tops of scones are golden brown, about 25 minutes.


2/3 c finely chopped candied ginger or apricots, craisins, etc.
Zest of 1 orange or lemon
chocolate or cinnamon chips
Brush the scone with cream or buttermilk and sprinkle with turbinado sugar crystals