Enchilada Sauce

Angie Soto

1 12oz bag Chile Guajillo (Dried Guajillo Chili Pods)

Water

Salt to Taste

Pepper to Taste

2 tsp Oregano

2 TB Minced Garlic

Slice each Chile on the side and remove the seeds and the stem. Fill a pot with hot water, cover it, and boil bring it to a boil. Wash all of the chiles. Place one layer of chiles on a cookie sheet. Roast the chiles for 1 to 2 minutes, watching them so they don't burn. After all the chiles have been roasted, place them in the pot of boiling water. Reduce the heat and simmer for about 30 minutes. Remove the chiles and place them in the blender. Add salt, pepper, oregano, and minced garlic. Blend for 2 minutes or until smooth.

Heat cooking oil in a skillet. Fry the blended sauce. Bring to a boil, then reduce heat to a low simmer. Cook for 5 more minutes stirring constantly.

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