Red Enchilada Sauce
  • 6 dried guajillo chiles, toasted
  • 3 dried pasilla chiles, toasted
  • 3 large tomatoes, roasted and peeled
  • ¼ large yellow onion, roasted
  • 2 cloves of garlic, roasted
  • 1½ cups stock (chicken or vegetable)
  • Salt
  • Oregano (optional)
  1. Start by toasting the chiles. Heat a ‘comal’ (or heavy frying pan or griddle) over medium heat and add the chiles. Use a spatula to flatten them slightly and toast them evenly on both sides. This should take 1-2 minutes. You are only looking for a little color so make sure not to burn them.
  2. After toasting the chiles, remove the stems and seeds along with the membranes and soak in warm water for 20 minutes, drain and set aside.
  3. Next, roast the tomatoes in the pan, or you can do it in the oven under the broiler. The idea is to char the skin. Once the tomatoes are charred, peel and set aside.
  4. Roast the peeled onion and garlic in the comal or pan to char.
  5. Finally, add all of these ingredients to a blender along with the stock and puree (in batches if needed) until smooth. Add the puree to a sauce pan and simmer for 10 minutes. Add some salt to taste and a little oregano if you are feeling herby. Your sauce is ready to use right away or you could cool, cover and refrigerate (or freeze) if you are using it at a later time.
Recipe by Have You Eaten, SF? at