CLASSIC RED CHILE SAUCE

This is the classic homemade red sauce that was served at Luz’s grandparents’ Mexican restaurant, Las Delicias, in San Fernando, California. It was always used for the Sonora-style enchiladas, one of the restaurant’s most popular dishes. This recipe freezes well, so consider making a double batch to save for later. We deviate slightly from the family recipe and thicken our sauce with masa harina instead of wheat flour.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a dry griddle on medium for 5 minutes. Toast chiles for 1 minute on each side, taking care not to burn.

Step 2

Put chiles in a bowl and cover with boiling water. Use a small plate to keep chiles submerged for 30 minutes.

Step 3

Remove stems and seeds from chiles and place chiles in a blender. Reserve soaking liquid, straining out seeds.

Step 4

Blend chiles with 4 cups (1 L) water, garlic, oregano, masa harina, and salt at high speed for at least 1 minute, or until very smooth.

Step 5

Strain blended chile mixture through a medium sieve into a large pot on medium heat.

Step 6

Add 2 cups (500 mL) reserved soaking liquid. Stir to combine. Bring sauce to a slow boil.

Step 7

Reduce heat to low and simmer, stirring occasionally, for 15 minutes, or until sauce has thickened slightly.