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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Enchilada Sauce
Yield: about 2 quarts
12 dried Ancho Chiles
6 dried Pasilla Chiles
5 cups Water
5 cups Chicken Stock
3 cloves Garlic, chopped
1 pint Tomato
Sauce
1 Tbsp. Olive Oil
1 Tbsp. Chili Powder Blend
1 1/2 tsp. dried Oregano
1 tsp. ground
Cumin
1/2 tsp. Salt
Combine the water and the stock in a pot and bring to a
boil. Break chile pods open; remove stems and seeds. Place chiles in a
large bowl; pour boiling liquid over all and let stand 1 hour, stirring
occasionally to keep chiles covered with water. Remove chiles,
reserving soaking liquid, and place softened chiles into a blender or
food processor, removing the pieces by hand being careful not to
include any occasional seeds. Add about 1/2 to 3/4 cup of the soaking
liquid; pulse until mixture is thick and mushy. Add remaining
ingredients; stir gently. Begin adding soaking liquid, 1 cup at a time,
pulsing after each addition until mixture is smooth and shiny (this may
use almost all of the soaking liquid). Mixture should not be too thick
but should be thick enough to run slowly off a tablespoon. (If all the
liquid needed does not fit in the blender container, continue to thin
the mixture to the desired consistency in the next step.) Place mixture
into a large non-stick saucepan and bring slowly to a simmer over low
heat, stirring occasionally. Do not boil, but simmer uncovered over
medium-low heat about 8-10 minutes, stirring occasionally. Allow
mixture to cool in the pan about 1 hour; ladle into plastic containers
or sterilized canning jars and refrigerate until ready to use. Sauce
may be used immediately, stored in the refrigerator for several weeks,
or frozen 3-4 months.
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