Recipe:
Lazily seed and stem a package of dried guajillo peppers. Simmer them for about an hour.
Put the peppers in a blender and enough water from your pot to almost cover them, throw in half medium sized raw onion and a whole head of peeled garlic. You can do less garlic but the extra garlic is to honor my friend Joe who is in a better place right now. He loved garlic.
by HyrulianAvenger
5 Comments
I add a couple anchos and cayannes, plus toast them in a pan before depending and soaking. I finish with a fry in a little oil and simmer for half hour to mellow it out. Sometimes I add a little tomato sauce if the mood strikes.
Mucho ajo para Jose!
Do you have to strain the sauce?
My favorite enchilada sauce is how Tex-mex places do it. They use the liquid from the carne guisada
Gloria’s molé (my mom’s enchilada sauce)
7-8 guajillos (remove seeds and stem)
3-5 garlic cloves
Wheel Abuelitas chocolate
7 Marias cookies(mex cookies)
Half an onion
Salt & pepper
Pinch or two oregano
Pinch of cumin
I quickly pan fry ingredients (chiles, garlic, onion, and Marias cookies). Chiles get soaked in hot water to soften. Add all ingredients to blender, add 1/4-1/2 cup water. No need to strain if using a good blender. A teaspoon of oil in a pan, low heat and bring to a simmer, turn off. Grab a Costco chicken, shred, maybe add some of the enchilada sauce to the meat. Start your enchilada assembly line and enjoy the fruit of your labor. Y