2 dried New Mexico Chile peppers, stemmed and seeded
1 dired pasilla Chile peppers, stemmed and seeded
1 dried guajillo Chile peppers, stemmed and seeded
Instructions
Puree all ingredients in a blender until smooth with 2 to 3 cups water. Strain sauce into a sauce pan. Mix together 1 tablespoon of flour, 3 tablespoons of water to make a slurry add to sauce. Bring to a boil and add salt to taste.
Originally Submitted
7/29/2014
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