I've had several people ask for my recipe for my enchilada sauce. I use it in several dishes...chilaquiles casserole, scramble eggs, soup, quesadillas and more. I consider it a little on the time consuming side but that may just be my laziness shining through. LOL Enjoy!
food processor or blender
fine mesh colander
Dried red chillie peppers
tomatoes 1 large or 2 Roma
onions 1 small onion
garlic 5 or 6 cloves
salt to taste
Step 1: Grab a couple of large handfuls of dried red peppers and place into pot. Add tomatoes to the pot. Fill pot with water. Cover. Bring to a boil. Lower heat to medium.
Step 2: Cook till peppers are re hydrated and tomatoes are soft. While peppers and tomatoes are boiling, chop onion and garlic.
Step 3: Fill blender or food processor 1/2 to 3/4 full with peppers, tomatoes, onions and garlic. Add a couple of cups of the liquid from pot to the blender. Puree. *Remember this is hot. Please use caution*
Step 4: Get out a large bowl. Put a fine mesh colander on bowl. Pour pureed sauce into mesh colander. Take wooden spoon and stir sauce that is in the colander. Work out the liquid.
Step 5: What is left in the colander is bits of seeds, skin, etc that you do not want in your sauce. Toss that in the trash. Continue same process with the rest of your veggies.
Salt to taste. Place in jars and refrigerate or use right away in your next meal.
I hope you and your family enjoy this sauce as much as my family does. If you make this recipe please let me know how you liked it and what you used it in.
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