Caesars Enchilada Sauce
Sauce for Holla Beef Enchiladas
Ingredients
- 4 cups boiling water
- 3 ounces dried California chile pods
- 6 ounces dried guajillo chile pods
- 2 ounces dried pasilla chile pods
- 2 tablespoons canola oil
- 1 yellow onion, peeled and chopped
- 4 garlic cloves, chopped
- 1 (28-ounce) can petite diced tomatoes, preferably fire roasted
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
Instructions
- Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.
- Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
- Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.