Chicken Potato And Carrot Enchiladas With Ancho Guajillo Chile Sauce Recipes

ANCHO-GUAJILLO CHILE SAUCE

Ancho-Guajillo Chile Sauce image

This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas

Categories Sauce Blender Garlic Pepper Low Carb Quick & Easy Hot Pepper Oregano Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces
6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces
5 cups very hot water
4 garlic cloves, peeled
1/2 teaspoon dried Mexican oregano
2 teaspoons fine sea salt

Steps:

Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

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