Enchilada And Tamale Sauce

1. 1

   In a hot, dry skillet, roast the garlic cloves whole, stirring often, about 15 minutes, until they soften. Cool and peel them.

2. 2

   Remove the stems from the chiles, open them up and remove the seeds. In a hot, dry skillet, toast them for a few minutes on each side. Do not burn them.

3. 3

   Put the toasted chiles in warm water to rehydrate for at least half an hour.

4. 4

   Put the chiles, garlic and spices in the food processor and starting with half the broth, process them to a smooth paste. Add broth until it becomes the consistency of sauce.

5. 5

   Strain the sauce to remove seeds and bits of skin.

6. 6

   Oil the heavy skillet, add the sauce and the sugar. Cook slowly, stirring occasionally, for about 30 minutes.

* Per serving · 4 servings · Values may vary.

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