For those who enjoy a slightly sharper bite to their enchilada sauce, the Puya Chile is a perfect substitute for the similar Guajillo Chile, with the same fruity undertones but a more robust spice level.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Ingredients
Makes 4 cups
-
1 Ounce Whole Puya Chiles
-
2 Cloves Garlic, peeled
-
1 (28 Oz.) Can Diced Tomatoes
-
1/2 Teaspoon Ground Cumin
-
1/4 Teaspoon Ground Mexican Oregano
-
1 Tablespoon Vegetable Oil
-
2 Cups Chicken Broth
Directions
-
Preheat oven to 350°F. Place chiles on baking sheet, and place in oven until puffed up and aromatic, about 5 minutes. Remove from oven and let cool. Stem and seed chiles, and tear into pieces.
-
Combine chiles, garlic, tomatoes, cumin and oregano in blender and purée until smooth.
-
Heat oil in large saucepan over medium-high heat. Strain sauce through fine mesh strainer into pan, pressing with back of spoon. Discard solids. Cook sauce, stirring constantly, until thickened and slightly darkened, about 5 to 7 minutes.
-
Add chicken broth and bring to a boil. Reduce heat to low, and simmer 10 minutes, stirring occasionally to prevent scorching.
-
Season to taste with salt and sugar.