I tried making a red enchilada sauce using two different recipes. Neither one was what I was looking for, despite the taste of each being great. Well, you know me, I am an experimenter! This version is thicker thanks to pureed Roma tomatoes and using a Nutri bullet blender vs food processor to blend to a smoother consistency that worked best. This makes a large enough batch to can 8 pints. Half the recipe will be perfect for a meal and a mason jar to give to a friend. You know, your BFF.
Ingredients
4 tablespoons canola oil
40 dried California chile pods, stemmed and seeded and cut in half or thirds
10 dried Arbol chile pods, stemmed and seeded
2 large yellow onions, chopped
6 cloves garlic, chopped or minced
2 quarts filtered water
1 28oz can pureed tomatoes, preferably Roma variety that is best for sauce
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
Directions
In a deep stock pot, use 2 tablespoons of canola oil and add onions. Cook until softened and add garlic. Cook another 2 minutes. Transfer to bowl, add the rest of the canola oil and add chile pods. Toss in the oil and toast for about 5 minutes. You may need to use a cooktop fan and open a window – the aroma will be strong!
Add the water and pureed tomatoes, stir to blend well. Simmer for 30 minutes. Get a good blender or Nutri bullet and puree/blend ingredients in batches. Transfer to bowl as you blend, then transfer the mixture back to the stock pot. Add the dried herbs and simmer again for 15 minutes.
I make this big batch so I that I can them in pint jars for gifts. Half the recipe for your personal use or for two quarts.
#CaliforniaChiles #RedEnchiladaSauce #MexicanCooking
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