ENCHILADA SAUCE

By stepjo7269

From: Allrecipes
By: Bill Echols
"Great sauce and very authentic. If you want a hotter sauce, just add some cayenne pepper when it's done."

Ingredients

• 3 ancho chile peppers
• 3 pasilla chile peppers
• Water to cover
• 2 cloves crushed garlic
• 1 onion, chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt to taste
• Directions
• ●Preheat oven to 350 degrees F.
• ●Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
• ●Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water.
• ●Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.)
• ●Return the pulp to
• the water and set aside for later.
• ●In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine
• for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring
• until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and
• the cumin.
• ●In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

Details

Servings 12

Preparation

Step 1

Amount Per Serving Calories: 71 | Total Fat: 4.7g | Cholesterol: 12mg Sodium: 349mg Total Carbs: 6.5g Dietary Fiber: 1.7g Protein: 1.5g