Red Enchilada Sauce - Tucson's El Charro

Name: Red Enchilada Sauce - Tucson's El Charro
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 quarts
Ingredients: 12 dried red chilies; 2 quarts boiling water; 3 tablespoons oil; 1/4 cup garlic paste; 3 tablespoons flour; 1/2 teaspoon salt

Submitted by Mme M

"If you want hot enchilada sauce, choose a hot chile variety. Otherwise, use Ancho chiles. Garlic puree is recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe."

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Ready In:: 45mins
Ingredients:: 6
Yields:: 2 quarts

ingredients

12 dried red chilies
2 quarts boiling water
3 tablespoons oil
¹⁄₄ cup garlic paste
3 tablespoons flour
¹⁄₂ teaspoon salt

directions

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.