ANCHO CHILE SAUCE FOR ENCHILADAS

Ancho Chile Sauce for Enchiladas image

Number Of Ingredients 10

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8 , large ancho chile kimmy
2 medium tomatoes, peeled and coarsely chopped
2 cloves garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon dried marjoram
1 cup beef broth or chicken broth, canned or homemade (depending on the meat that's used for the enchiladas)
1 tablespoon vegetable oil
1/2 teaspoon salt, or to taste
3/4 cup heavy cream

Steps:

1. Wipe the chiles with a damp paper towel. Cut the chiles open and remove the stems and seeds. Heat a dry skillet over medium heat and toast the chiles, turning, until they are aromatic, about 10 seconds. Do not burn, or chiles will be bitter. Put the chiles in a bowl, add hot water to cover, and soak about 20 minutes. Drain, discarding the water. 2. Put the chiles, tomatoes, onion, garlic, oregano, cumin, marjoram, and broth in a blender. Blend, in batches if necessary, to a smooth purée. The sauce should have the consistency of heavy cream. If too thick, add about 1 tablespoon water at a time, to reach the desired consistency. 3. In a saucepan, heat the oil over medium heat. Add the chile purée. Reduce the heat to medium-low, cover, and simmer the sauce, stirring frequently to blend the flavors, about 15 minutes. Stir in the cream and heat through completely, 3 to 4 minutes. The sauce is ready to use, or store in a covered container, refrigerated up to 3 days or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves