Page 265 - My Cookbook

INGREDIENTS
3 cups water
2 ounces dried guajillo chiles, stemmed and seeded
1 ounce dried New Mexico chiles, stemmed and seeded
1 cinnamon stick (optional)
2 tablespoons vegetable oil, divided
1⁄4 cup chopped yellow onion
1 medium tomato, seeded and chopped
1 large garlic clove, pressed or minced
1 teaspoon kosher salt
1⁄2 teaspoon dried oregano
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon ground cumin
Authentic Enchilada Sauce
Sauce
Makes Serves: 3 cups sauce ∙ Source Foodiecrush.com
DIRECTIONS
In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.