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Ancho Chili Sauce

This can be used as sauce for enchiladas

8 to 10 Ancho Chile Peppers
2 cloves garlic
1/2 teaspoon Mexican oregano
3 tablespoons flour
3 tablespoons oil
3 tablespoons rice wine vinegar
2 teaspoons salt
Water

Stem, seed and de-vein the peppers. Place each pepper on hot dry skillet for a few seconds to toast. Rinse peppers and place in a glass bowl. Pour boiling water over the peppers to cover. Let soak for 1/2 hour.

Put peppers, garlic and oregano in food processor and process until smooth. Add some of the soaking water and process again. Process about 5 minutes until very smooth and creamy with the consistancy of thin cream. All the skin particles should be gone. If skin particles are not gone, strain the mixture.

Heat the oil in a heavy iron skillet. Add the flour and cook until lightly brown. Add the chili mixture, rice wine vinegar. and cook over medium-low heat for 15 minutes. Stir constantly to keep from burning. Taste and correct the seasoning by adding more salt or wine vinegar. Add water to thin as needed. The sauce should have a consistency of a thin gravy.

Makes 5 to 6 cups. This makes enough to use in two enchilada recipes. The unused sauce can be frozen.

 

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