Dark Enchilada Sauce
- 6 Large Ancho Chile
- 7 Guajillo Chile
- 2 Garlic Cloves
- 8C. Water
- 2Tbsp. Oil
- ½Tbsp. Mexican Oregano
- ½Tbsp. Ground Cummin
- Salt
Instructions
Remove the stem and seeds from all the chile. On a hot griddle toast the chile about 15 seconds on each side. Add the 8 cups of water to a stock pot, put in toasted chile, and bring to a boil. Let chili simmer for 20 minutes.
PureƩ the chile in a blender with about 4oz. of the cooking liquid. Strain the pureƩ to remove the large pieces of skin and seeds. Add a little more cooking liquid if you want the sauce thinner.
Heat a sauce pan with the oil, pour in, and let fry while stirring. After a couple minutes add the oregano and cummin and salt to taste. Fry for a few more minutes. Let cool and refrigerate for at least a day to combine flavors best.