My favorite.

I’ve been tweaking my Enchilada Sauce for years and it still hasn’t turned out the way I want it. I just can’t get the flavor right, too bitter, too sweet, too spicy and it seems lately that It’s getting worse. That is, until last Saturday. Last Saturday I came as close as I ever have to getting the flavor I want, it was well balanced, well seasoned, and had just the right amount of spiciness. It simply tasted great and I’d like to share the recipe with you. Good Luck.

Here’s what you need:
12 Dried Ancho Chiles
6 Dried Guajillo Chiles
5 Cloves Garlic (preferably roasted)
1 Medium Yellow Onion-Small dice, the smaller the better.
3 Tablespoons Veg or Canola Oil
1 15 oz can Tomato Sauce
1 1/2 cup Vegetable Stock
2 teaspoons Dried Oregano
1 1/2 teaspoons Ground Cumin
1 teaspoon salt
3 Corn Tortillas
Dark Chocolate (a few ounces I think)

Here’s how:
Break of the tops of the chiles and remove the seeds. Discard the seeds ans stems. Place The remaining pieces of the chiles into a large bowl and add boiling water to cover. Add a plate or something similar to the bowl to make sure the chiles remain under water. Like this:

Put a lid on it.

Soak the chiles for at least 1 hour.   Remove the chiles from the water and place in a food processor or blender.  Save the soaking water, we’ll use almost all of it.   Blend the chilies with 1/2 to 3/4 cup of the soaking liquid.  Blend very well, we don’t want any pieces of chile showing up.  Leave it.

Heat up a large saucepot over medium high heat.  Add the oil.  When its good and hot, add the onions  and the whole cloves of garlic.  Stir to coat in oil.  Sautee for 7 minutes or so.

Add 1 cup soaking water to the chile mixture and blend well again.  Add the chile mixture to the garlic and onions, sautee/ simmer for another 5 minutes.  Add 1 cup soaking water, tomato sauce, oregano, cumin, stock, tortillas, and salt.  Cover and Simmer over medium low heat for 15 minutes, stirring at least every 5 minutes.

Now you need to blend the sauce.  If you have a stick blender, you’re in luck, just blend it in the pot.  If you have a food processor or blender, wait for it to cool a bit, then blend it in batches.  Get it nice and smooth, no chunks.

Return it to the sauce pan and simmer over low heat.  Add the chocolate 1 thumbnail sized chunk at a time and salt 1 pinch at a time until you reach your desired flavor.  The Chiles will be bitter, the chocolate will balance them out.  So if your sauce is too bitter, add more chocolate, it will mellow it out.

If you don’t remember how to roll enchiladas, look here.  For a filling I just used a Ranchero cheese, or Queso Fresco with some salt and  scallions.