Guajillo Chili Sauce
2 small (1/2 lb.) Tomatoes
2 medium Red Bell Peppers
3 cloves Fresh Garlic, in skins
2 Ancho Chilies
2 Guajillo Chilies
2 tbsp. Tomato Paste
1 tsp. Dried Oregano
1 tsp. Dark Brown Sugar
1¼ cups Chicken Stock
Quarter tomatoes and red peppers and place on a rimmed baking sheet with the garlic. Put in a pre-heated 400 degree oven for 45 to 60 minutes. Or until tomatoes and peppers are slightly charred and garlic has softened. Put peppers in a plastic bag and set aside for 20 minutes. Soak the chiles for 15 minutes in boiling water on the counter. While peppers and chiles are doing this, remove skin from tomatoes and garlic. Chop tomatoes and place in food processor. Remove peppers from bag, rub off skin, chop and add to processor. Drain chiles, remove stems, slit open and remove seeds. Then chop and add to processor. Also add garlic, tomato paste, oregano, brown sugar and stock. Process mixture until smooth. Remove mixture to a sauce pan over medium heat and bring to a boil. Reduce heat and simmer about 15 minutes. Mixture will reduce and thicken. Pour over rolled enchiladas, sprinkle with cheese and bake for 30 minutes or until cheese is bubbly and starting to brown.
Note: The 2-3 cups the recipe products depends on how much it reduces as it cooks. Also depends on size of tomatoes and peppers. But it should be enough to cover a 9x13 dish of enchiladas.
Note: This sauce can be used as an accompaniment for other uses both hot and cold.
Ideas for Future Efforts_____________________________________________