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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Red Enchilada Sauce: The real deal! Mexican cooks out here make this one with out tomato sauce. Just like in the restaurants, only better. Ingredients:
10 -12 colorado dried red chilies |
3 cups chicken broth |
2 garlic cloves, minced |
1 teaspoon dried mexican oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
Directions:
1. Roast the chilies in oven 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds.
2. Place all ingredients in a saucepan and simmer for 15 minutes.
3. Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
4. Serve warm over enchiladas or burritos, topped with shredded cheese.
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