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Enchilada Sauce 2


12 New Mexico dried chiles
1/2 onion, quartered
4 cloves garlic
1 qt boiling chicken broth
1-2 tblsp Masa Harina
salt to taste

Remove stems and seeds from chiles and rinse. Combine chiles, onion, garlic and boiling chicken broth in a blender and allow to sit for 10 minutes. Puree until smooth. To thicken, and add flavor, I will us a tablespoon or two of Masa Harina, then salt to taste.

Instead of using a food processor or blender, you can bring the chicken stock to a boil, add the chiles, onion and garlic, then use the hand held immersion blender in the pot.





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