Red Enchilada Sauce

Many sauces (especially canned) are much too bitter for me. I found this recipe on the net and added my own twists. The Chinese cooking wine adds a distinct flavor that mixes very well with the smoky guajillo chilles!

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  dried guajillo chilies
• 2  dried New Mexico chiles
• 3  tablespoons  vegetable oil
• 1  large onion, finely chopped
• 3  garlic cloves, finely chopped
• 1  teaspoon ground cumin
• 1  tablespoon dried Mexican oregano (optional)
• 1  cup Chinese wine
• 1 (16 ounce) can tomatoes, pureed
• 2  cups  chicken stock
•  salt

Directions

1. Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes.
2. Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
3. Heat oil in a pot and on a low heat cook onion until soft.
4. Add garlic and fry briefly until fragrant.
5. Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
6. The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time.