Red Enchilada Sauce

Name: Red Enchilada Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1 dried guajillo chilies; 2 dried New Mexico chiles; 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1 tablespoon dried Mexican oregano (optional); 1 cup Chinese wine; 1 (16 ounce) can tomatoes, pureed; 2 cups chicken stock; salt

Submitted by Aki_ki

"Many sauces (especially canned) are much too bitter for me. I found this recipe on the net and added my own twists. The Chinese cooking wine adds a distinct flavor that mixes very well with the smoky guajillo chilles!"

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 4

ingredients

1 dried guajillo chilies
2 dried New Mexico chiles
3 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1 tablespoon dried Mexican oregano (optional)
1 cup Chinese wine
1 (16 ounce) can tomatoes, pureed
2 cups chicken stock
salt

directions

Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes.
Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
Heat oil in a pot and on a low heat cook onion until soft.
Add garlic and fry briefly until fragrant.
Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time.