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.