Red Enchilada Sauce

Red Enchilada Sauce

5 dried Pasilla chiles, stemmed and seeded

3 dried California chiles, stemmed and seeded

2 C. chicken stock, hot

1/4 C. fresh cilantro leaves

3 garlic cloves

1 T. oregano

1 T. cumin

1 T. red wine vinegar

1 tomato, chopped

Coarse salt, to taste

2 T. vegetable oil

Freshly ground black pepper, to taste

Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.

In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.