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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A great all purpose red sauce for enchiladas and can be used as a flavor enhancer for soups, stews and egg dishes. Ingredients:
5 cups chicken stock |
1 lb tomato, quartered |
12 ounces white onions, quartered |
6 garlic cloves, peeled |
6 ounces dried new mexico chiles, stemmed and seeded |
1 tablespoon butter, room temperature |
1 teaspoon salt |
Directions:
1. In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
2. Cook for 15 minutes.
3. Stir in dried chiles making sure chiles are covered with the liquid.
4. Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
5. Transfer to a blender or food processor.
6. Blend until liquified.
7. Strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
8. Reheat the sauce in a large saucepan and stir in butter and salt.
9. If making ahead, leave butter out until you are ready to use the sauce.
10. Will freeze or keep in the refrigerator for 3 days.
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