Mariquita's Enchilada Red Chili Gravy
8 cascabel chilies (dried -- dark red chilies) 1/2 cup each: vegetable oil and chopped onion 1 roasted tomato -- peeled 4 garlic cloves 1/2 teaspoon ground cumin (cominos) or chili...
Ingredients
- 8cascabel chilies (dried -- dark red chilies)
- 1/2cupeach: vegetable oil and chopped onion
- 1roasted tomato -- peeled
- 4garlic cloves
- 1/2teaspoonground cumin (cominos) or chili powder
Directions
- 1
8 cascabel chilies (dried -- dark red chilies) 1/2 cup each: vegetable oil and chopped onion 1 roasted tomato -- peeled 4 garlic cloves 1/2
- 2
remove and soak in hot water 25 to 30 minutes
- 3
Drain, reserving 1 cup water
- 4
Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt
- 5
Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat
- 6
Use with enchiladas or with shredded or thinly sliced roast pork
- 7
Makes enough for about 12 enchiladas
- 8
This is Mariquita Masterson's version of the red chili gravy traditionally served with enchiladas