Randy's Enchilada Sauce

1. 1

   Combine garlic, salt, sugar, and canela in a blender or food processor work bowl.

2. 2

   Pulse to combine into a coarse paste.

3. 3

   Toast the chiles in a skillet over high heat until they are puffed up and blistered in spots.

4. 4

   Add toasted chiles to the garlic mixture.

5. 5

   Add the tomatoes and blend until sauce becomes a smooth puree.

6. 6

   Heat the oil in a medium heavy saucepan over medium heat and cook the onion, stirring, until the onion is softened and translucent, about 5 minutes.

7. 7

   Strain the blended tomato mixture through a medium-mesh sieve into the saucepan with the onions.

8. 8

   Simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes.

9. 9

   Add stock and simmer another 30 minutes.

10. 10

    Season to taste with additional salt or sugar.

* Per serving · 4 servings · Values may vary.