Ready in 50 minutes
This sauce is made the traditional Mexican way with rustic wonderful flavors!
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.
cocineroso 7y 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.]