Red Mild Enchilada Sauce
- 1 Large Ancho Chile
- 1 Large California Chile
- 14 Guajillo Chiles
- 4 Garlic Cloves
- 8C. Water
- 2Tbsp Oil
- 1Tbsp Minced Fresh Mexican Oregano
- ½Tbsp Ground Cumin
- Pepper
- Salt
Instructions
Remove the stem and seeds from all the chile. On a hot griddle toast the chile about 15 seconds on each side. Add the 8 cups of water to a stock pot, put in toasted chile, and bring to a boil.
Let chili simmer for 20 minutes.
Pureé the chile in a blender with about 4oz. of the cooking liquid and the garlic cloves. Strain the pureé to remove the large pieces of skin and seeds. Add a little more cooking liquid if you want the sauce thinner.
Heat a sauce pan with the oil, pour in, and let fry while stirring. After a couple minutes add the oregano, cumin, about 3 turns of a pepper mill of pepper, and salt to taste. Fry for a few more minutes. Let cool and refrigerate for at least a day to combine flavors best.
