Red Enchilada Sauce


Been dying for enchiladas since going gluten free....it takes a little longer to make things from scratch, but the flavor difference is significantly different.  If you haven't tried to make your own sauce before, give it a try!  Not as hard as I thought.


Red Enchilada Sauce

Ingredients:
4 cloves garlic, unpeeled
4 dried guajillos, stemmed, seeded and deveined
6 dried anchos, stemmed, seeded and deveined
1/4 tsp ground pepper
1/4 tsp cumin seeds
2 C chicken broth
1 tsp salt
a pinch of sugar


Directions: 

Heat a heavy skilled or griddle over medium and lay the garlic on one side to roast.  Tear the chilis into flat pieces and a few at a time, press them against the the hot surface of the pan with a metal spatula, and then flip and press again.  You will hear them crackle and see them blister and change color.  Remove to a bowl and cover with boiling water and soak for at least 1 hour.  Weigh down with a plate if necessary to keep the chilis submerged.  

Turn the garlic frequently for 15 minutes  or so until blackened a little an soft within.  Remove, cool, peel, and place in a blender.  Grind the peppercorns and cumin seeds in a spice grinder and add to the garlic.

Drain the chilis.  Add to the blender and measure 1 1/2 C chicken broth into the blender.  Blend until smooth and strain into a large bowl through a medium mesh sieve.  Season with salt and pepper.  Add additional broth to thin the sauce into a light tomato sauce.

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