Red Enchilada Sauce Recipe
- 4 medium guajillo chiles (about 1 ounce)
- 2 medium cloves garlic, peeled
- 1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- Kosher salt, to taste
- Sugar, to taste
- Preheat oven to 350u0b0F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
- Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
- Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.
guajillo chiles, garlic, tomatoes, cumin, black pepper, olive oil, chicken broth, kosher salt, sugar
Taken from www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html (may not work)