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CDKitchen

Red Enchilada Sauce From Dried Chiles
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2.66 cups    |   Ready In: 1-2 hrs

Ingredients:
8 dried California chiles
3 cups water, more if needed
1 1/2 tablespoon lard or vegetable oil
1 clove garlic
1 tablespoon all-purpose flour
1 teaspoon white vinegar
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder

Directions:
Rinse the dried chiles and place in a saucepan. Add the water (it should fully cover the chiles, add more if needed). Cover the pan and bring the water to a boil over medium-high heat. Remove the pan from the heat and let the chiles sit in the hot water, covered, for 45 minutes or until they are softened.

Drain the chiles and reserve the liquid. Remove the stems from the chiles. Carefully slice open each chile and rinse the seeds out under running water.

Place the chiles and 1 cup of the reserved liquid in a blender or food processor. Process until smooth. Strain the chile puree through a sieve over a bowl to remove any bits of chile skin.

Add 1 cup of the reserved liquid to the blender and process the liquid (to rinse the blender). Pour the liquid over any solids in the sieve.

Set the chile puree aside.

Melt the lard in a saucepan over medium heat. Add the garlic and cook, stirring constantly, until the garlic is fragrant. Remove the garlic.

Whisk the flour into the melted lard and mix until smooth. Let the flour cook for 1 minute.

Add the chile puree, vinegar, salt, oregano, cumin, and garlic powder to the saucepan. Bring the sauce to a boil then reduce the heat to a simmer. Cook, stirring frequently, until the enchilada sauce has thickened.

Adjust the seasonings as needed. Use the sauce immediately or let cool completely and store in a covered container in the refrigerator for up to 4 days.

Recipe Location: https://www.cdkitchen.com/recipes/recs/11/Red_Enchilada_Sauce18844.shtml
Recipe ID: 26479

Nutrition:
per tablespoon: 14 calories, 1g fat, 2g carbohydrates, 0g protein.

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