Prep 30 mins
Cook 20 mins
A great all purpose red sauce for enchiladas and can be used as a flavor enhancer for soups, stews and egg dishes.
- 5 cups chicken stock
- 1 lb tomatoes, quartered
- 12 ounces white onions, quartered
- 6 garlic cloves, peeled
- 6 ounces dried New Mexico chiles, stemmed and seeded
- 1 tablespoon butter, room temperature
- 1 teaspoon salt
- In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
- Cook for 15 minutes.
- Stir in dried chiles making sure chiles are covered with the liquid.
- Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
- Transfer to a blender or food processor.
- Blend until liquified.
- Strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
- Reheat the sauce in a large saucepan and stir in butter and salt.
- If making ahead, leave butter out until you are ready to use the sauce.
- Will freeze or keep in the refrigerator for 3 days.