I mostly use this sauce for enchiladas, but it is actually an all purpose chilli sauce. Use it for tacos, nachos, burritos, quesadillas or anything you like.
Traditionally this sauce is made with New Mexico chillies, but I love the chocolatey and fruity flavours of Mulato and Pasilla chillies, so to hell with tradition. Mexican red chilli sauce is also usually thickened with flour, but that inconveniently renders an otherwise gluten-free meal unsuitable for coeliacs, so I developed a version that doesn’t need thickening at all.
I wouldn’t be without this in my fridge (or freezer).
4 dried mulato chillies
2 dried pasilla chillies
4 dried arbol chillies
2 cups boiling water
2 cups good vegetable stock
1/2 brown onion, roughly diced
4 cloves garlic, roughly chopped
1/2 tsp ground cumin
1 tsp salt, or to taste
1. Heat the oven to 180C. Remove the stems and most of the seeds from the chillies. Place onto a baking tray into the oven and roast for around 4 or 5 minutes until they just release their aroma. Keep a close eye on them: If they burn even slightly they will be bitter and horrible and nothing will mask the burned taste of your sauce.
2. Place all the ingredients, including the chillies, into a medium saucepan and bring to the boil. Reduce to a simmer and simmer 30 minutes, until soft. Leave to cool with the lid on around 20 minutes
3. Place the contents of the sauce into a powerful blender. Blend until smooth – this could take a few minutes. If you need to add a bit more water to get it to blend smoothly, do so 1/4 cup at a time. You want a sauce that is thick enough to cling to the back of a spoon, like a thick gravy.
4. Push the sauce through a fine sieve to remove the bitter skins. Store in the fridge for up to a couple of weeks or in the freezer for up to a year.