posted by Connie 04-11-102 12:55 PM
from Elena Zelayeta's "Secrets of Mexican Cooking" cookbook
Enchilada Sauce
6 pasillas chiles
6 Colorados chiles
3 cups hot water or stock
2 cloves garlic
1 teaspoon oregano
1/4 teaspoon cumino
1 tablespoon vinegar
1 can (8 oz.) tomato sauce
2 tablespoons oil
Salt
Put chiles in hot, dry skillet until parched. Remove seeds; wash and soak chiles in hot water for 15 to 20 minutes, or until soft. Do not discard water. Add remaining ingredients except oil and mix in blender or grind until very smooth; strain if necessary. Heat oil, add sauce and simmer for about 10 minutes to blend flavors.
Makes about 1 quart, enough for 12 enchiladas.