Recipe by Mama's Kitchen (Hope)
Another adopted recipe! A nice mild sauce for tamales or enchiladas. Can be prepared ahead.
Top Review by StacyMD187373
Chose this recipe to use up some pork stock I had in the freezer. It made some great enchiladas. I made a half recipe and have some to put in the freezer for another day (which will be great with a baby coming in a few weeks if it freezes okay!) I used dried chiles de arbol for the Mexican chiles. It had some good heat, but not too much. THanks for posting/adopting this recipe!
- 10 ancho chilies (dried poblano)
- 4 dry Mexican chilies
- 4 onions, quartered
- 8 garlic cloves, peeled
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 2 -4 cups pork stock or 2 -4 cups chicken stock or 2 -4 cups vegetable stock
- 1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
- 2 tablespoons sugar
- 1⁄2-1 tablespoon salt, please start with the smaller amount, sample and adjust to your taste
Directions See How It's Made
- Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
- Cover and let stand for 30 minutes.
- Meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. Drain. Or alternatively you can put the onions under the broiler to blacken.
- Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed.
- In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
- Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
- Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
- Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
- Taste and add more salt and sugar if needed.
- Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.