Classic Enchilada Sauce Salsa

By Maverick19

This is THE classic enchilada sauce. It is NOT a true salsa. I just called it that for when I search my salsa recipes.

Ingredients

• 2 dried ancho chiles
• 6 dried guajillo or california chiles
• 3 cups hot water
• 2 cloves garlic
• 1 tsp salt
• 2 Tbsp fresh lard or vegetable oil
• 1 1/2 Tbsp very finely minced white onion

Preparation

Step 1

1. Heat a large cast iron skillet over high heat. remove the stems from the chiles, cut a slit up one side of each and remove the seeds. Open up flat. One at a time, press the opened chiles flat onto the hot skillet until blistered and light brown. Turn and repeat, being careful not to burn.
2. Place the chiles in a small, deep bowl and add 2 cups of the hot water. Soak the chiles for 45 minutes, occasionally pressing them down into the water. Place the chiles and soaking liquid in a blender or food processor. Add the garlic and salt and run the blender/food processor on high speed for 2-3 minutes, until very smooth.
3. In a 2 quart saucepan, heat the lard over medium heat. Add the onion and cook and stir until soft. Add the chiles. It will splatter, so have laid or splatter screen ready. Fry the sauce for 7 minutes, stirring occasionally. Rinse the blender with the remaining 1 cup of hot water, add it to the salsa, and simmer for 10 minutes. If desired, strain through a food mill or coarse sieve. You can thin with more water, if desired.