Target: 6 × 4 inches · landscape

Enchilada Roja Sauce

44 min · 8 1/4-cup servings

Ingredients

□ 4 dried guajillo chiles, stemmed and seeded

□ 2 dried ancho chiles, stemmed and seeded

□ 1 dried chile de árbol, optional

□ 2 1/2 cups low-sodium chicken stock, divided

□ 1 tbsp neutral oil

□ 1/2 medium white onion, finely chopped

□ 2 garlic cloves, peeled

□ 1/2 tsp ground cumin

□ 1 tsp dried Mexican oregano, crushed

□ 3/4 tsp kosher salt

□ 1 tbsp apple cider vinegar, plus more to taste

1. Stem and seed guajillo and ancho chiles. Toast briefly over medium-low heat until fragrant; avoid dark spots or smoke.

2. Cover chiles with steaming stock for 15 minutes. Blend softened chiles, garlic, cumin, oregano, salt, and soaking stock until glossy.

3. Strain for a silkier texture if needed. Cook chopped onion in oil until translucent, not browned.

4. Simmer puree gently for 12 minutes, stirring often. Finish with vinegar; adjust thickness with stock and heat with optional árbol.

Cook’s note: Remove each chile as soon as it smells fragrant; scorching makes the sauce bitter.