Top-ranked recipe named "Enchilada Sauce with Chile Ancho and Chile Guajillo"
Remove stems and seeds from both types of dried chiles. Set heat to medium and briefly roast on a comal or dry frying pan. Place chiles in a small pot and just barely cover with water. Heat water and simmer chiles for 5 minutes. Turn off heat and cover pot. Allow chiles to soak for 15 minutes. Remove chiles from pot and place in a blender with the garlic, onion, and water. Blend to a puree.
Place mixture in a pot and heat. Simmer for 10 minutes to blend flavor. Add 1/2 teaspoon sugar and salt to taste. Strain mixture and return to pot.
Place cooking oil in a pan and heat. Add flour and stir until incorporated in to hot oil. cook roux until mixture takes on a light brown color. Remove from heat and cool slightly. Add roux to chile sauce stirring until incorporated. Use as a very authentic sauce for enchiladas.
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cocineroso 6 years agoCarefully toast the dried chiles as they can burn. Toast for 10 seconds on each side on the hot surface. 1/2 teaspoon cumin provides a slightly more rustic flavor to this sauce. Cooking the blended sauce really helps to mellow the dried chiles and blend flavors. [I posted this recipe.]