posted by techgoddess 03-22-101 12:07 PM
Basic Red Enchilada Sauce
8 Ancho chiles
3 1/2 cups warm water
1/2 cup onion -- chopped
2 cloves garlic -- chopped
1/4 cup vegetable oil
8 oz. tomato sauce
1 Tbsp. oregano
1 Tbsp. cumin
1 Tsp. chili powder
Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth.
Makes about 2 1/2 cups sauce.
Use with favorite enchilada recipe.
Source: RecipeLu's Mexican Recipes