Red Sauce For Tamales Or Enchiladas Etc...

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 10 ancho chilies (dried poblano)
• 4 dry mexican chilies
• 4 onions, quartered
• 8 garlic cloves, peeled
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 2 -4 cups lamb stock or 2 -4 cups chicken stock or 2 -4 cups vegetable stock
• 1 (28 ounce) can tomato puree or 1 (28 ounce) can crushed tomatoes
• 2 tablespoons sugar
• 1/2-1 tablespoon salt, please start with the smaller amount, sample and adjust to your taste

Recipe

• 1 seed the chiles, rinse and set aside. bring 4 cups of water to a boil. remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
• 2 cover and let stand for 30 minutes.
• 3 meanwhile, in a saucepan over medium heat, boil the onions in water until soft, about 25 minutes. drain. or alternatively you can put the onions under the broiler to blacken.
• 4 remove the soaked chiles from the water, reserving 2 cups of the liquid. in a food processor, blend the chilies, onions and garlic until pureed.
• 5 in a saucepan over medium heat, heat the oil. stir the cumin into the hot oil, being careful not to burn it.
• 6 add the chile mixture and simmer for 3 minutes. add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes.
• 7 add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
• 8 add the 2 t sugar and 1/2 t salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
• 9 taste and add more salt and sugar if needed.
• 10 set aside to cool. store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.