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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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I recently read in a magazine that the key to Enchiladas was the sauce. I guarantee if you try this easy recipe you won't ever open a can again. Ingredients:
8lrg ancho chiles stemmed and seeded |
1sm dried red chile stemmed and mostly seeded |
1qt schicken stock |
3 plum tomatoes, chopped |
3 garlic cloves, chopped |
1sm onion, chopped |
1tbs light brown sugar |
1tbs vegetabel oil |
2tsp ground cummin |
2 tsp salt |
1tsp black pepper |
1tbs cider vinegar |
Directions:
1. In a sauce pan, combine all of the ingredients except for the cider vinegar and bring to a boil; boil 2mins. Cover, remove the heat and let stand for 10 min. Working in batches, poruee the sauce in a blender. Transfer to a bowl and stir in the vinegar. The sauce can be refrigerated for up to 1 week.
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