Smoky Pasilla Enchilada Sauce Recipe
This smoky, delicious Smoky Pasilla Enchilada Sauce recipe is divine with enchiladas (of course!), as well as chicken, steak, fish, pasta, rice or simply for a dipping sauce. Makes approximately 4 cups
Servings: 16
Calories: 9kcal
Ingredients
- 4½ ounces dried pasilla chiles (about 10 small-medium-sized)
- water
- 2 cups cooking liquid (reserved -- see recipe instructions)
- 1½ cups vegetable or chicken stock
- 4 small garlic cloves, peeled, stems and roots removed
- 1 tablespoon ground cumin
- 2 teaspoons granulated sugar
- 1½ teaspoons salt
- ½ teaspoon ground cinnamon
Instructions
- Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
- Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for at least 45 minutes.
- Remove 2 cups of the water from the pot and pour it a blender.
- Then remove the chiles from the pot. (You should have about 2 cup's worth.) Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
- Add the stock, garlic, cumin, sugar, salt and cinnamon.
- Purée until the sauce is completely smooth, about 30 seconds.
- Pour the sauce into a storage container and keep refrigerated until you're ready to use it.
Nutrition
Calories: 9kcal