Prep 30 mins
Cook 30 mins
I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK.
- 2 ancho chilies
- 3 tablespoons vegetable oil
- 1 large red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 1 cup dry white wine
- 1 (16 ounce) can plum tomatoes, pureed
- 2 cups chicken stock (or vegetable stock)
- salt & freshly ground black pepper
- Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes.
- Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
- Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes.
- Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.