Red Enchilada Sauce
Wanted to make black olive and zucchini enchiladas with a red sauce, similar to this recipe but with a more traditional sauce like this one from Rick Bayless.
This turned out really nice. The soaking of the chiles made them nice and smooth after blending in the vitamix (dried chiles without soaking don't do so well). I was surprised how quickly this came together- I was able to roast the peppers and garlic over the gas flame in less than 10 minutes. Then waiting for the soaking, and after the soaking it is just blending- doesn't need to be simmered!
This is easily vegan or not vegan- just pick your broth accordingly.
Enchilada Sauce Recipe:
Roast on hot pan or over gas flame:
4 clove garlic, unpeeled
4 medium dried chiles guajillos
6 medium dried chiles anchos
Once garlic paper is blackened, remove from pan and peel.
Once peppers are puffed and roasted, dunk in water to soak for 1-3 hours (or overnight).
Drain off pepper soaking water. Remove stems and seeds from soaked peppers.
Put soaked peppers in blender with peeled garlic and all of the following, then blend until smooth:
1/4 tea black pepper
1/4 tea cumin seeds
2+ C veggie or chicken broth
1 tsp salt (to taste)
optional lime juice or apple cider vinegar
1 pinch sugar (to taste, if needed)