Description
Dried chiles make up the base of this classic, authentic enchilada sauce with tomatoes, cumin and chocolate rounding it out.
Ingredients
Units
Scale
- 6 Pasilla Negro Chiles
- 6 New Mexico Chiles
- 8 Ancho Chiles
- 4 Arbol Chiles
- 4 cups Turkey or Chicken Stock
- 1 Onion, Chopped
- 2 Tomatoes, Chopped
- 6 Cloves Garlic
- 1 tsp Salt
- 1 tsp Mexican Oregano
- 1 tsp Cumin
- 1/2 oz Baking Chocolate
Instructions
- Sweat the whole chiles in a dry pan over medium heat for 1 minute on each side. Remove the stems and seeds, tear them into pieces and place in a large bowl.
- Heat four cups of chicken broth to a boil and pour over the chiles. Let soak for 30 minutes.
- Put the soaked chiles and broth in the bowl of a food processor. Add the tomatoes, onions, garlic, cumin, salt, and Mexican Oregano. Process until a smooth sauce forms.
- Heat some oil in a stock pot over medium heat. Add the sauce and cook for 30 minutes, stirring frequently.
- Add 1/2 ounce baking chocolate and stir until it is incorporated. Remove the sauce from the heat.
Notes
For a creative pizza, use this sauce on your dough.
This sauce freezes well.
