Mild New Mexico Red Chile Enchilada SauceThis easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!
10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar
1. Roast the chilies on a hot comal until soft and pliable. Remove chilies from comal and allow to cool down a little. Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes. Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.