RED ENCHILADA SAUCE
Whenever I visit a new Tex-Mex joint, I always order the cheese enchiladas. I am addicted to dark-hued red enchilada sauce. Instead of the usual chili powder, I opt to use dried chilies when making this rich and savory enchilada sauce. I also use tomatoes, which is not traditional, but when I was growing up, my mami grew the very best tomatoes — so it was only natural that they would find their way into my enchilada sauce. Note that the enchilada sauce becomes thicker as it cools; use water or chicken broth to thin it to the desired consistency. — VIANNEY RODRIGUEZ 6 ancho chilies 5 pasilla chilies 1 onion, sliced in half 3 tomatoes 4 garlic cloves 2 teaspoons salt, plus more
to taste 1 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil
Toast the ancho and pasilla chilies on a heated comal or dry skillet for 10 to 15 seconds on each side. The chilies will puff up slightly and become toasted and pliable. Remove the chilies and set them aside to cool.
Return the same comal or skillet to the heat and sear the onion, tomatoes and garlic for about 5 to 8 minutes, turning frequently, until the tomatoes’ skins are lightly charred.
Remove and discard the chilies’ stems and seeds. Combine toasted chilies, onion, tomatoes, garlic, 2 teaspoons salt, 1 teaspoon black pepper, oregano and cumin in a slow cooker and cover the ingredients with water. Cover and cook on low for 6 hours.
Carefully blend the cooked sauce with an immersion blender or in batches using a blender until smooth. Add additional water if necessary, 1/2 cup at a time, to help blend. Strain.
Once the sauce is strained, warm the oil in a heated Dutch oven or large skillet over medium-high heat. Once the oil is shimmering, add the sauce and quickly fry for 3 minutes, stirring constantly. Remove from the heat and season with salt and black pepper to taste, if desired.
Use immediately to make enchiladas, or set aside to cool. This sauce will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month. Makes 6 cups. — From “The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals” by Vianney Rodriguez (Countryman Press, $24.95)