Homemade Enchilada Sauce
There is nothing more tasty than a homemade Enchilada sauce. Takes an Enchilada dinner to the next level. We use Fiesta Brand dried Chili’s, Chili Pasilla, for this sauce. Along with Fiesta Brand Bay leaves and dried Mexican Oregano.
In a large saucepan, with small a amount of oil, add twelve tomatoes, four cloves of garlic and one chopped sweet onion, two bay leaves and a palm full of Mexican Oregano, salt and pepper. Cover and cook till tomato skins are lose and onion is translucent. Add two cups of liquid, water or chicken stock, of choice. Deseed five dried Pasilla chilis, cut into ribbons and add to liquid. Cover and simmer twenty minutes. Add two tablespoons butter and a palmful of Comino. Simmer 10 minutes more. Remove tomatoes skins and allow liquid to cool.
Once liquid is cool, use a submersion blender to blend the sauce until smooth. At this point, add a dusting of Smoked Paprika and Comino and a dash of salt to taste. Place back of the heat and reduce sauce by one third. Allow sauce to cool and freeze for use in the next three months.