Page 266 - My Cookbook
P. 266
INGREDIENTS
4 dried guajillo chiles, seeded
2 dried ancho chiles, seeded
1 arbol chile, seeded
1 1/2 tsp coarse sea salt
1 tsp minced garlic, about 1 clove
1 small portion Abuelita Mexican chocolate, about 1/8 of tablet
4 cups hot water
Authentic Red Enchilada Sauce
Sauce
Prep 25 mins ∙ Cook 25 mins ∙ Makes Servings: 1/2 cups ∙ Source Isabeleats.com
DIRECTIONS
In a large bowl, combine the seeded dried chiles and 3 cups of hot water. Let the chiles soak for about 20 minutes, until softened.
Using a slotted spoon, transfer the softened chiles into a large blender.
Add in 1 cup of the chile-soaked water, the remaining 1 cup of fresh water, minced garlic, salt and the Abuelita Mexican chocolate.
Blend until smooth.
Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks.
Sauce can also be stored in the freezer for up to 6 months.
