Mail Order 'powder-Free' Red Enchilada Sauce

Recipe by SpicyDoc
READY IN: 50mins
YIELD: 3-4 cups




  • Wipe off the chiles with a damp cloth.
  • Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile.
  • Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes).
  • Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits submerged. Soak for about 30 minutes.
  • Place the garlic, onion, spices and drained tomatoes into a blender.
  • Add the soaked chiles (including liquid), and puree until smooth.
  • Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste.
  • To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick), then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate), then smother with more sauce. No baking(impatient guy trick). Finish with a dollop of sour cream and a single black olive if you like.