This sauce can be used for enchiladas and tamales or as a dip for cheese quesadillas.
Serves: 12Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 medium Anaheim chili
- 2 dried ancho chilies
- 1 Tbsp. butter
- 2 Tbsp. vegetable oil
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 can (6 oz.) tomato paste
- 1 can (8 oz.) tomato sauce
- 2 cups chicken broth
- Roast Anaheim chili under a broiler or over a gas flame, turning frequently, until charred. Place in paper bag to steam for 10 minutes. Meanwhile, toast the dried ancho chilies under a broiler or in a dry saucepan for 4–5 minutes, watching carefully, until fragrant. Let cool. Peel the Anaheim chili, remove seeds, and chop. Grind the ancho chilies in a spice grinder or molcajete.
- In large saucepan, melt butter with oil over medium heat and sauté onion and garlic until transparent. Stir in flour, salt, and pepper; cook and stir until flour just begins to turn light golden. Add chili powder, cumin, tomato paste, sauce, broth, chopped Anaheim chili, and ancho chili powder. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until slightly thickened.