Fresh Enchilada Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 pasilla chiles
• 3 ancho chilies or 3 anaheim chilies
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 4 tablespoons flour
• 4 tablespoons butter
• 3 cups chicken stock (not broth)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin powder
• salt, to taste

Recipe

• 1 roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
• 2 de-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
• 3 boil peppers covered for 30 minutes (don't cheat you will regret it later).
• 4 remove peppers from boiling water and wait until they are cool enough to handle.
• 5 holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
• 6 return pepper pulp to water and remove from heat.
• 7 saute onion and garlic in butter.
• 8 add flour and chicken stock.
• 9 stir until mixture begins to thicken.
• 10 add spices and water/pulp mixture.
• 11 puree and serve.
• 12 note: jalapeno peppers work nicely if you are wanting a warmer sauce.