Red Enchilada Sauce Recipe

1. 1

   Preheat oven to 350u00b0F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.

2. 2

   Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.

3. 3

   Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.