Enchilada Sauce

Enchilada Sauce

1/4 cup Canola Oil
1 large Mexican Sweet Onion, finely chopped
3-4 cloves garlic, minced
12-14 dried New Mexico chilis
2 cups water
3-4 Tbsp flour
1 tsp salt
2 fresh tomatoes, stem removed

Makes 1 1/2 quarts

Remove stems and seeds from chiles.  Put chiles in simmering water for 20 minutes.  Remove chiles from water (reserve poaching water) and place in blender.  Process in blender with 2 cups water until completely pureed.

In a saucepan, heat oil until hot.  Add onions and garlic and sauté for 5-6 minutes over medium/high heat.  Add flour and stir for 3 minutes.

Pour onion mixture along with 2 tomatoes into blender and process.

Pour chili/onion mixture into saucepan and bring to a boil, stirring constantly.