Enchilada Sauce

A mildly spicy sauce.

INGREDIENTS
2    Guajillo pods*
2    Ancho or Poblano chilies
2    cups boiling water
2    tablespoons olive oil
4    cloves garlic, minced
2    tablespoons all purpose flour
1    can (15 ounces) diced tomatoes
2    tablespoons ground cumin
2    tablespons oregano

METHOD

Cut the pods in half and remove the stem and seeds. Chop into ½ inch pieces. Set aside. Cut the stems off the Pasillo chiles, remove the seeds and white parts from the interior. Chop into ½ inch pieces. Place the Pasillo and Guajillo chilies into the boiling hot water and let them steep for 10 to 12 minutes.

In a medium sauce pan, ad the olive oil over medium heat. Add the garlic and cook for 2 minutes, stirring. Slowly stie in the flour and mix well. Cook for 2 minutes and add the tomatoes with their juices and the spices. Add the chilies and their steeping liquid and cook for 5 to 6 minutes.  Allow to cool for a few minutes and then place into a food processor or blender and process to a puree. Taste; if it isn’t hot enough for you, add small amounts of cayenne pepper.

*Guajillo chilies can be found at any Mexican market place. They are also used in many other Mexican dishes.