How to Make Authentic Enchilada Sauce

• Vegan
• Gluten free

• Produce

  • 1 Garlic clove, large
  • 2 oz Guajillo chiles, dried
  • 1 oz Mexico chiles, dried New
  • 1/2 tsp Oregano, dried
  • 1 Tomato, medium
  • 1/4 cup Yellow onion

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Liquids

  • 3 cups Water

Found on foodiecrush.com

Description

Ingredients

• 3 cups water
• 2 ounces dried guajillo chiles, stemmed and seeded
• 1 ounce dried New Mexico chiles, stemmed and seeded
• 1 cinnamon stick (optional)
• 2 tablespoons vegetable oil, divided
• ¼ cup chopped yellow onion
• 1 medium tomato, seeded and chopped
• 1 large garlic clove, pressed or minced
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin

Directions

• In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
• Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
• Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
• Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.