I make my own too. If you want to make your own sauce, I have a great recipe I found a while back.. see below.
1. 6 dried ancho chili peppers
2. 1 6oz can of tomato paste
3. 1/4 cup corn oil
4. 2 cloves fresh garlic, minced
5. 1.5 teaspoons salt
6. 3 cups beef broth
7. 1/2 teaspoon cumin
8. 1/2 teaspoon paprika
9. 1 teaspoon oregano
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
3. Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, paprika and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
This works well with beef and chicken enchiladas
instead of tomato paste try real tomatoes
.
I make my own salsa for enchiladas by boiling untill soft onions, garlic, tomatoes and dried new mexico chile mixed with some japones chile. boil until soft then put it in blender and season with some salt.
that is just as simple as it gets. word of advise wait until the tomatoes and chiles are cool before putting in blender or you are gonna have to clean the walls in the kitchen if you are lucky. if you arent, you will also be blind and burnt for a couple of hours then will still have to clean the walls in your kitchen.
while you are cleaning your kitchen think of another mexican word "sonso"
semp
