Grilled Eggplant "Enchiladas" with Red Chile...
Red Chile Sauce
- 4 dried New Mexican chiles, stems and seeds removed
- 6 dried arbol chiles, stems and seeds removed
- 2 medium Roma tomatoes, cored
- 1 medium yellow onion, peeled and quartered
- 1/2 cup cilantro leaves and tender stems
- 2 medium cloves garlic, peeled
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
This is a great basic sauce that can accompany enchiladas, be spooned over tamales, or be used as a dip for chips.
1Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.
2With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.
3Season well with salt and serve immediately, or cover and refrigerate for up to a week.
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