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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 35 |
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My mom somehow came up with this sauce and she won't tell me how, but it's darn good. Ingredients:
2 -3 dried poblano chiles |
4 -5 dried california chilies |
3 -4 dried arbol chilies (these are for heat so don't add a lot if you can't handle spicy) |
1 lb monterey jack cheese |
1 tomato |
1 (20 ounce) can meat broth (depending on what meat you put inside the actual tortilla use that kind of broth) |
Directions:
1. First you want to clean the dried chillies thoroughly taking out all the seeds inside.
2. Second you want to put the chilies in a medium sized sauce pan with just enough water to cover up the chilies.
3. After the water is in the saucepan put it over the stove on med-high heat.
4. You'll know when the chilies are ready when the water is a dark red color and has a nice smoky smell to it.
5. Wash and cut the tomato in half and place it in a blender along with the chilies and the water it was cooked inches.
6. Add the chicken/beef broth as well into the blender. and blend thoroughly.
7. Place the mixture back in a bigger saucepan and wait for it to start simmering.
8. While the sauce is going into a simmer you can shred the 1 lb of cheese if you didn't buy it shredded already.
9. Once the sauce is simmering add in the shredded cheese and stir.
10. Pour onto your enchiladas and enjoy. :].
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