Ancho Enchilada Sauce
4-6 dried ancho chilies, stemmed and seeded
2 small dried red chilies
5 small to medium heirloom tomatoes
4 chopped garlic cloves
1 1/2 cup water
3/4 tsp freshly ground cumin
1/2 tsp ground oregano
1/2 tsp salt
1 tsp. sugar
Bring chilies, whole tomatoes (with skin on), garlic cloves and water to a boil and then cover them with a lid and simmer for 5 minutes. Use slotted spoon to lift out the tomatoes and skin them. Let the chilies simmer in water for a little while longer, and then put everything in a food processor and blend on high until you have a smooth sauce. Taste and adjust seasonings if necessary.

One small recipe for enchiladas will use up 1/3 to 1/2 of the recipe. You can keep the sauce in the refrigerator for up to a week, or freeze if desired for later use.

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