Enchilada Sauce from Dried Chilies
Ingredients
11 New Mexico Red Chiles: 6 medium and 5 hot, dried
4 cups Filtered Water (more if needed)
¼ teaspoon Mexican Oregano (Use Oregano if not available), dried
¼ teaspoon Cumin, ground
1 clove Garlic, minced
1 tablespoon Certified Organic Coconut Oil
Organic Pastured Chicken Broth (optional for thinner sauce)
¼ cup Organic Unsweetened Cocoa Powder (optional)
¼ teaspoon Cinnamon (optional if using Cocoa Powder)
Directions
1. Rinse off the chilies under running water
2. Place in a large saucepan and cover generously with water
3. Bring to a boil then remove from heat and cover
4. Let stand covered for 30 to 45 min or until soft
5. Drain chilies reserving soaking liquid
6. Pull the stems off the chilies and gently rinse off seeds, being careful to not rinse off the delicate flesh also
7. Place the chilies in a blender along with one cup of the soaking liquid
8. Blend until puréed
9. Pour into a sieve over a bowl, and rub through the sieve to eliminate any pulp or seeds
10. Heat the oil in a medium skillet
11. Add the spices and garlic to the oil and swirl around in the a few minutes until fragrant
12. Add puréed chili and bring to a boil, reduce heat and simmer a few minutes
Now is the time to adjust any seasoning or add cocoa powder and cinnamon for a richer complex flavor
13. Add some chicken broth if the sauce is too thick for you
14. Remove from heat and use as desired