Red Enchilada Sauce is easy to prepare and works great for enchiladas, tacos, or as a dip. You can adjust the spice level with cayenne pepper to make it as mild or spicy as you like. Ingredients:
About 8 ancho chilies (2 to 2½ oz), stems removed and seeded
½ cup dried cherries
1 can (23 oz) plum tomatoes, puréed
2 tablespoons olive oil
2 tablespoons puréed roasted garlic
1 teaspoon ground cumin
1 tablespoon fresh or dried oregano
Salt to taste
Cayenne pepper (optional)
In a pan, bring about 4 cups of water to a boil. Remove from heat and add the chilies. Cover and let stand for about 20 minutes to rehydrate.
Remove the chilies from the water (reserving the soaking liquid) and let them cool.
Note: Taste the soaking liquid; if it’s bitter, discard it and use water, vegetable stock, or chicken stock instead.
In a food processor, purée the chilies and cherries with 1 cup of the liquid until smooth. Set aside.
In a saucepan, sauté the garlic, cumin, and oregano in the olive oil until fragrant. Add the puréed tomatoes and 1 cup of the liquid, stirring occasionally.
Once the mixture has reduced slightly, add the chili purée.
Cook until the sauce thickens slightly, about 15–20 minutes.
Pass the sauce through a fine sieve or food mill. Season with salt to taste.
If the sauce is too thick, thin it out with more of the soaking liquid. For a spicier sauce, add cayenne pepper to taste.
source tuhartz
