Deep Enchilada Sauce

This enchilada sauce has a deep, rich chili flavor. It's so good sometimes I think I could drink it! And you'll love how easy it is to make. Make this and you'll never need another recipe for enchilada sauce.

• Ready In: 25 mins
• Yields: 2 cups

Ingredients

• 4  guajillo chilies, dried
• 6  california chilies, dried
• 2  garlic cloves
• 1⁄4 cup onion
• 2  arbol chilies, dried
• 1 1⁄2 cups chicken broth
• 1  teaspoon salt
• 1⁄4 teaspoon Mexican oregano (optional)
• 1⁄2 teaspoon ground cumin (optional)
• 2  teaspoons  olives or 2  teaspoons avocado oil

Directions

1. Clean, seed and devein chilies. Cover with water and bring to a boil in a large saucepan.
2. Turn off heat and place a heavy plate on top of the chilies to keep them submerged in the hot water. Let steam for at least 15 min until the chilies are very soft.
3. Remove chilies from water and place in a blender. Add garlic, onion, arbol chilies, chicken broth or water and spices. Blend on high for 5 minute.
4. In saucepan, heat oil. Add in enchilada sauce and simmer for a few minutes to remove the bitterness of the chilies (sometimes I omit this step, also with good results).
5. Taste for salt and add more as necessary. Use the sauce right away or transfer to an airtight container and refrigerate for up to 7 days.