Name: Bar Nothing Ranch Bunkhouse Enchilada Sauce
Ingredients: 6 dried guajillo chili peppers; 6 dried ancho chili peppers; 3 dried new mexican red chile peppers; water to cover chilis; 2 tsp duck fat; 1 tsp olive oil; 1 cup Texas 1015 onion, diced on small; 2 tsp kosher salt; 2 tsp black pepper; 5 cloves garlic, minced; 2 tsp dark brown sugar; 2 tsp mexican oregano; 1 tbsp Steen's Pure Cane Vinegar; 1 large bay leaf; 2 tsp comino; 1 ½ tsp cocoa powder; ½ cup chicken stock; ½ cup tomato stock; ½ cup low sodium tomato sauce

©1990

AuthorDartagnan

DifficultyAdvanced

"authentic enchilada sauce that you will find yourself using over and over again, and not just enchiladas"

Yields1 Serving

6 dried guajillo chili peppers

6 dried ancho chili peppers

3 dried new mexican red chile peppers

water to cover chilis

2 tsp duck fat

1 tsp olive oil

1 cup Texas 1015 onion, diced on small

2 tsp kosher salt

2 tsp black pepper

5 cloves garlic, mincedCherry Smoked Roasted Garlic puts a really nice touch to this

2 tsp dark brown sugar

2 tsp mexican oregano

1 tbsp Steen's Pure Cane Vinegar

1 large bay leaf

2 tsp comino

1 ½ tsp cocoa powder

½ cup chicken stock

½ cup tomato stock

½ cup low sodium tomato sauce

Start at least 2 days prior.

If you wanting a sauce a little less spicy; stem and seed chili pods while dry.
If you like it a little hotter, cover peppers in water in a stock pot, bring to almost a simmer, remove from heat, cover and let set overnight.
If you still have the stems and seeds, remove and stem and seed pods.

With chili pods seeded and stems removed, after soaking they should be soft. Place all pods with remaining minced garlic and cocoa powder in your processor and process until a nice paste has formed. About 2 minutes.

Remove from processor into 3 quart sauce pan, add a little bit of water. Heat slowly. Stir a couple of times.

While the chilis are heating, place onions in processor and pulse down to fine. Move onions into sauce pan.

Add bay leaf, comino, oregano, stocks and Steen's vinegar with about 1/3 cup of water. Let heat slowly to just a very low simmer. Simmer covered 10 minutes stirring occasionally.

Remove from heat and let cool slightly.

With a chinois or very fine mesh strainer, gently pour a couple ladles of sauce and mash through. Discard pulp.

After straining you should have a beautiful rich looking sauce. If it's to thick, cut it with some tomato sauce while warming to just below a simmer. Stir often.

CategoryBar Nothing Ranch, Recipes, SaucesTags#authenticmexican, #barnothingranch, #enchiladasauce

Ingredients