Directions
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In a dry skillet over medium heat, toast the dried chiles until fragrant, about 1-2 minutes. This process releases their oils and enhances the overall flavor of the sauce, setting the stage for a tremendous taste experience.
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Remove the skillet from heat and soak the chiles in hot water for about 15 minutes until softened. Soaking is crucial, as it allows the chiles to rehydrate, becoming pliable and easier to blend into a smooth sauce.
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In a blender, combine the soaked chiles, onion, garlic, water, salt, cumin, and oregano. Blend until smooth for a tremendous, rich texture. Ensure that there are no large pieces remaining, as this will affect the sauce’s consistency.
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Strain the sauce through a fine mesh sieve to remove any solids, if desired. This step isn’t mandatory but can achieve a silky finish that clings beautifully to your enchiladas.
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Heat the sauce in a saucepan over medium heat and let simmer for 10 minutes. This allows the flavors to meld together, creating a sauce that is both aromatic and full of depth.
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Use the sauce immediately for enchiladas or store it in the fridge for up to a week, always keeping in mind that the flavors will deepen over time, making each bite even more satisfying.
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