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Full Online Book HomeLearning KitchenSauces - Mexican - Basic Red Enchilada Sauce
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Sauces - Mexican -  Basic Red Enchilada Sauce Post by :ctg-steve Category :Learning Kitchen Author :Unknown Date :March 2012 Read :726

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Sauces - Mexican - Basic Red Enchilada Sauce

8 Ancho chiles
3 1/2 cups warm water
1/2 cup onion -- chopped
2 cloves garlic -- chopped
1/4 cup vegetable oil
8 oz. tomato sauce
1 Tbsp. oregano
1 Tbsp. cumin
1 Tsp. chili powder


Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth.

Makes about 2 1/2 cups sauce.

Use with favorite enchilada recipe.

Source: RecipeLu's Mexican Recipes
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