Red Enchilada Sauce

Adapted from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz
Yields approximately 6 cups

Prepare the chiles by removing the stem and seeds before tearing into pieces. Place in a small bowl and cover with hot water. Let rest for 1 hour.

Blend chiles, the soaking water, tomatoes, onion, garlic and epazote (if using) to a smooth puree. Heat lard in a medium saucepot over moderate heat and add the puree. Cook, stirring constantly, for 5 minutes. Season to taste with salt, pepper and sugar, stir in the eggs and cream/broth then remove from heat.

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