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Enchalada sauce
Serves/Yields:
Prep. Time:
Cook Time:
Category: Sauces
Difficulty: Easy
Ingredients
2 bags of chile ancho (Can be found in a Mexican market)
1 head of fresh garlic
2 tomatoes
1 tablespoon of Salt
Directions
Cut chiles in half w/gloves in hand, otherwise your hands are going to burn afterwards. Remove all of the seeds then Boil chiles (according to the amount of enchiladas you plan to make) for example. If I plan to make 20 enchiladas, I'll boil a whole bag of chiles.

Put 1 head of fresh garlic in same pot where you are boiling chiles and add tomatoes to it. check on tomatoes and keep on turning them until they change color and they begin to peel, once the tomatoes begin to brake and outter skin begin to peel, remove all chiles,tomatoes and peel skin off tomatoes--leave garlic head. Put all items in a strainer and don't get ready of the left over water which you used to boil items in--you are going to need it in a minute. After peeling tomatoes throw all items in blender and add water up to a quart of the blender's glass---you want the sauce to come thick so if you add to much water isn't going to come out the way it should.

Once the sauce is ready you'll need to dip tortillas in sauce (make sure you warm them up otherwise they'll be to hard for you to use) If you are going to make an enchilada cacerole you follow the same steps.

Have a large enough frying pan w/olive oil if you plan to make the enchiladas one at a time.
Source:
Contributed By: c0c0c0 on Monday, November 22. 2004 at 22:43:40
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