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.
Filed under: Condiments |
Yankee Pantry 