Red sauce (enchilada sauce)
I made this sauce to accompany my tamales, but I am thinking of many uses, including enchiladas! It is deep in flavor and has just a little spice to it. I really was happy with how this turned out.
8 large guajillo chilies (dried)
2c boiling water
2 cloves garlic, peeled and chopped
1/2 tsp. salt (optional)
1 tablespoon aquafaba (chickpea liquid)
3 tsp. rice flour
If you have rubber gloves, you may want to put them on, because you have to handle the peppers. If not, just wash your hands very good after handling.
You will need to take the stems off the peppers and then cut open with some scissors and remove the seeds (its ok if a few stay behind).
After you have stemmed and seeded, place in a large saute pan and place on stove over medium high heat. DO NOT WALK AWAY. You want to heat for about 3-5 minutes. Turning often. They should start to smell good and sweet. Don't let them burn.
Remove from heat, and add to bowl. Pour the boiling water over the top and cover the bowl with plastic wrap. Let sit for 20 minutes. They will soak up some of the liquid and the liquid will turn red.
After 20 minutes, pour the liquid and the peppers into a blender and add the remaining ingredients. Blend for about a minute, until smooth.
Place a medium saucepan on the stove over medium heat and add the pepper mix. Heat up slowly, stirring often. Heat for about 5 minutes, until slightly thicker.
Remove from heat and let cool. Serve right away, or you can store and use for another recipe. Or like me, add it to a squeeze bottle and just use on everything from fries to tamales. I hope you try and enjoy this recipe.