If time is short and you haven't made one of these sauces ahead
of time, you could just use canned enchilada sauce.
Serving Size: 1
Wash chiles, remove stems and seeds (or leave seeds if you prefer
a hotter sauce).
- 8 large dried red chile pods
- 2 cloves garlic
- 1 medium onion -- chopped
- 2 tablespoons flour
- 2 cups water
- 1 teaspoon oregano
- 1/4 teaspoon ground cumin
- salt to taste
Place chiles, garlic, and onion in a pot and cover with water.
Bring to a boil, reduce heat, and cook for 45 minutes.
Place chiles, garlic, onion, and flour in a blender and puree until
Pour into saucepan, add 2 cups of water and seasonings.
Cook over medium heat, stirring constantly, until sauce is thick
NOTES : Makes 3 cups.