by This Southwestern staple has a rustic, earthy flavor and makes for a tasty sauce that can be used on enchiladas and/or burritos, in chili, or just as a tasty condiment on the side.
Ingredients
2-3 Tablespoons Oil or Bacon Grease
6-8 Guajillo and/or Ancho Chilis, Seeds Removed
6-10 Cascabel Chilis, Seeds Removed (Optional)
1 Cup Sweet Onions, Chopped
1 Medium Red Bell Pepper, Chopped
1-2 Medium Carrots, Chopped
4-6 Cloves of Garlic, Chopped
8 Cups Water or Broth
Salt and Pepper to Taste
See Comment Below for Additional Seasonings
Directions
For the dried chilis, you will want to remove as many of the seeds as possible to have a smooth sauce (and they also bring a bit too much bitterness). I tend to go with a higher ratio of Guajillo to Ancho chilis (75/25), though really it depends on what I have in the pantry. The Cascabel chilis add heat (and flavor), but you can just replace them with one or two more of the Guajillos/Anchos if you want a milder sauce (but why would you want that?).
Cut up the larger chilis into strips and then throw all of them into a skillet on medium heat. Toast them for about a minute, just until they become fragrant (that wonderful smell of roast chilis!), then immediately remove them from the heat. This helps to enhance the flavor of the chilis and gives that little something extra to the sauce.
Heat the oil/bacon grease in a pot and add the onions, bell pepper, and carrots. Cook for about five to eight minutes, stirring occasionally. Add the garlic and cook for about thirty seconds, just until it becomes fragrant. Add the chilis and cook about another minute. Then add the liquid and bring to a boil. Stir real good, then simmer for thirty minutes to an hour. I will then cover the pot and let it sit for another thirty minutes to an hour so that the chilis fully soften.
If you have an immersion blender, use that to blend all the ingredients together until you have a smooth sauce. If you don’t have an immersion blender, I highly recommend getting one. But in the meantime, you can transfer to your standup blender or food processor and blend until smooth. If you want a thicker sauce, allow it to simmer longer in the pot to reduce and thicken. If it is too thick, add some water or broth until you have the desired consistency and let it cook for a few minutes to incorporate.
Once you are at this point, you have several options on how to proceed with the seasoning. I will add salt and pepper and maybe some cumin, but that is typically as much as I will do until I decide what I will be using the sauce for. With those seasonings, it makes a good sauce for topping enchiladas or burritos. If I want to add it to some meat and make chili con carne, then I might throw in a tablespoon or two of chili powder.
Other seasonings you can add are garlic powder, Mexican oregano, and maybe a drop or two of Pickapeppa sauce or Worcestershire sauce (go easy on the last one as it can overwhelm quickly). You can also be adventurous and add a touch of cinnamon which will bring it closer to a mole sauce (and if you melt in some 85% dark chocolate, you’re almost there). If those Cascabels did not add enough heat and you want to kick this up further, a few drops of Dave’s Insanity Sauce will do the trick!
Most often I use this on enchiladas or in chilaquiles or in chile con carne, but it still has plenty of uses beyond that. It and can also be used as a marinade or as a flavoring to add to various dishes. And once you have made your first pot of this sauce, you will find yourself craving more and making it again and again.
