Red Enchilada Sauce Recipe

Instructions

1. Roughly chop 1 red onion and 8 cloves garlic. *If doesn't have to be finely chopped or minced as this will go into a blender later. 

2. Remove the stem and seeds from dried ancho chilis.

3. Add 2 tbsp oil to a large skillet over medium heat. 

4. Saute red onions for 3-5 minutes, until translucent, stirring often so they don't burn. 

5. Add in garlic. Cook 1 minute.

6. Add in the de-stemmed mild ancho chilis. Let cook for 3 minutes on each side to bring out flavors of the chilis. 

7. Add in 3 cups vegetable stock, along with 1 adobo chili and 1 tbsp of the sauce from a can of chipotles in adobo sauce. 

8. Bring to boil, reduce and cook for 5 mins.

9. Add in tomato paste, cumin, garlic powder, marjoram, smoked paprika, salt pepper, vinegar, and brown sugar. Stir well. 

10. Cook for 10 mins. 

11. Remove from heat. 

12. Transfer to a blender and blend until smooth & creamy.