As promised, I tried out a recipe for homemade authentic enchilada sauce, since I'm on my Mexican cuisine kick. This was new for me, because I have never used any other enchilada sauce in my cooking besides Old El Paso. And I still like Old El Paso, but I am REALLY glad that I tried the recipe that I found. This enchilada sauce has so much flavor, and so much depth to it. I will definitely make it again, and I hope you will try it!
Authentic Mexican Enchilada Sauce
12 Pasilla chiles (I found a BIG bag at WalMart Superstore for only a couple dollars)
1 onion, quartered
6 cloves of garlic
3 15 ounce cans of tomato sauce (I used Hunts)
3/4 cup chicken broth (I used bullion dissolved in water)
1/2 tsp cumin
1 tsp oregano (Mexican is best, but you can use any kind)
Salt and Pepper
The chiles are dried, so simmer them in water on the stove for 30 minutes. Drain, cool, and then remove stems, seeds, and veins. Blend the chiles with onion, garlic, and 1/2 cup of water (I used my food processor, which works great, but you could also use a blender). Heat this mixture in a pan and add the tomato sauce, spices, and remaining chicken broth. Simmer for 30 minutes then strain. Use in your favorite enchilada recipe. Enjoy!!!