Prep 25 mins
Cook 20 mins
If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe.
- 12 dried red chilies
- 1892.0 ml boiling water
- 44.37 ml oil
- 59.14 ml garlic paste
- 44.37 ml flour
- 2.46 ml salt
- Rinse the chiles in cold water and remove the stems. Cook in the boiling water until tender, about 15 minutes.
- Remove the chiles, reserving the liquid.
- Place a few of the chiles in a blender or food processor with 1/2 cup of the reserved liquid, and blend to a paste.
- Remove to a bowl. Repeat with the rest of the chiles.
- Heat the oil in a skillet. Add the garlic puree and flour, stirring until the flour browns. Add the chile paste, stirring continuously until it all boils and thickens. Season with the salt. Thin with the cooking liquid.