Red Enchilada Sauce Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
4 medium guajillo chiles
2 medium cloves garlic, peeled
1
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups chicken broth
Kosher salt, to taste
Sugar, to taste
Directions
Preheat oven to 350 degrees F. 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.