|Dried chilies||4 Ounce, mild (No Substitute For Dry Chiles)|
|Hot water||4 Cup (64 tbs)|
|Tomato sauce||32 Ounce (2 Cans, 16 Ounce Each)|
|Tomato paste||2 Tablespoon|
|Garlic clove||3 Large, pressed|
|Ground cumin||1⁄4 Teaspoon|
|Crumbled oregano||1 Teaspoon, dry|
|Cayenne pepper||To Taste|
1. Pre-heat the oven to 375°F.
2. On a cookie sheet, place the chilies.
3. In the oven, toast them for 3-5 minutes, taking care not to burn. Remove from oven and cool.
4. Once cooled, remove the stems, seeds and pulp.
5. With a knife or the metal blade of a food processor, grind the chilies to a coarse powder.
6. Pour 1- 1 Â½ cups of water and mix all the time while pouring, stirring or processing until the mixture is thick.
7. Add the tomato sauce, tomato paste, garlic, cumin, salt and oregano and mix well.
8. Pour the mixture on to a large bowl and stir in the rest of the water.
9. Add cayenne pepper to suit palate.
10. Store in containers in the fridge, or use to dip tortillas while making enchiladas.
The sauce can be used to make 4-5 bakings of enchiladas.