Deep Rich Red Enchilada Sauce
8 ancho chilies (dried poblano)
10 New Mexico red chilies
4 onions , quartered
8 garlic cloves , peeled
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 tablespoon ground cumin
3 tablespoons dried chili powder
4 - 6 cups stock (pork, chicken, turkey, beef all ok - I used pork)
2 tablespoons sugar
4 tablespoons fruit vinegar (i have pear vinegar we made last fall but white wine or white basalmic would work too)
˝-1 tablespoon salt , start with the smaller amount, sample and adjust to your taste
• 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, saute the onions and garlic until the onions are translucent; 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.
• Use water as needed to allow the vegies to puree.
• 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 vinegar.
• 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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