This is the kind of enchilada sauce that is the real kind and not like the gringo kind that is sweeter with tomatoes. This is the version where you fry the dried chili pods, then rehydrate them ,puree them, strain them and cook them some more. If your still interested here’s the forking recipe.
Ingredients that makes about 18 ounces and I’d say that is about 8 servings
2 oz. guajillo chili pods – stems removed broken down
2.5 oz. California chili pods – stems removed broken down (New Mexico chili pods would also be good but my store had California so that is what I used)
1 large sweet onion chopped
3 garlic cloves chopped
1 1/2 teaspoon cumin
1/2 teaspoon oregano
3 Tablespoons canola oil
1 teaspoon kosher or sea salt
4 cups water
1 Tablespoon masa flour
2 Tablespoons apple cider vinegar
1 teaspoon sugar
In your sauce pan on medium high heat add the dried chili pods, onion, garlic, cumin, oregano, oil, and salt.
Fry about 10 minutes on medium high heat.
Now add water and bring to boil and simmer about an hour.
Blend everything in the pot a stick blender will work best.
Strain and push all you can threw the strainer.
Discard the remaining stuff in the strainer.
Whisk in the masa, vinegar and sugar.
Cook on medium high heat until it boils and then reduce to simmer and let it go about five minutes.
Finish with a pinch of cinnamon and a pinch of cayenne.