Red Enchilada Sauce
This delicious red enchilada sauce is made with guajillo, ancho and arbol chilies, mexican chocolate and some aromatics.
Servings: 3 cups
Ingredients
- 4 guajillo chilies trimmed and deseeded
- 4 ancho chilies trimmed and deseeded
- 2 arbol chilies trimmed and deseeded
- 1 onion peeled and quartered
- 3 garlic cloves peeled and slightly crushed
- 3 cups chicken stock
- 1 teaspoon kosher salt
- 1 tsp oregano
- 1 piece Mexican chocolate
Instructions
- Deseed, clean and rinse your chilies really well and then add them, the onions, the garlic cloves and the chicken stock to a pot.
- Bring to a boil, then cover, remove from heat and let steep for 20 minutes.
- Using a slotted spoon, add the softened chilies, onions and garlic to a blender along with 1 cup of the chicken stock that the chilies were soaking in, 1 cup of fresh water, the salt, oregano and Mexican chocolate.
- Blend on high until smooth. (If your blender isn't that powerful, you may need to strain the enchilada sauce to get rid of any chili pieces.)