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Enchilada Sauce "Salsa Negra"

Es una hierba anual, erecta, de tallo ligeramente pubescente y poco ramificado, que puede alcanzar casi 250 cm de altura.

Recipe Summary Enchilada Sauce "Salsa Negra"

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Ingredients | Mostaza Negra Brujeria

3 dried negro (pasilla) chile peppers, stemmed and seeded

¾ pound fresh tomatillos, husks removed

¼ white onion

1 clove garlic, peeled

water to cover

¾ pound Roma tomatoes, halved lengthwise

½ teaspoon chicken bouillon granules, or to taste

Directions

Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.

Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.

Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

Pasilla chile peppers are long and slightly wrinkled. Do not confuse them with ancho chiles. If you cannot find them, you can substitute guajillo chiles, but the sauce will not be as dark.

Traditional enchiladas are made with lightly-fried corn tortillas, never flour tortillas. Place some sauce in the bottom of a baking dish, arrange the enchiladas in rows and cover with more sauce and cheese before baking.

Info | Mostaza Negra Brujeria

prep: 20 mins cook: 10 mins additional: 10 mins total: 40 mins Servings: 16 Yield: 4 cups

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