Ingredients for Mexican Enchilada Sauce:
For 6 persons:
- 4 guajillo peppers, seeds removed
- 4 ancho peppers, seeds removed
- 2 garlic cloves, chopped
- 1 can 8 oz - tomato sauce
- ¼ teaspoon oregano
- Salt and pepper
- olive oil
How to make Mexican Enchilada Sauce:
Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
Once roasted, place them in a saucepan with water and turn the heat to medium and simmer till when they look soft.
Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ cup of clean water and blend until you have a smooth sauce.
Season with the oregano, salt and pepper.