Red Sauce for Tamales or Enchiladas Etc...

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 8-10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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