Anchos enchilada sauce

4–10 Anchos chile peppers or chipotle peppers (to taste)

2 teaspoons minced garlic
½ teaspoon dried oregano

3 tablespoons corn starch (or unbleached white flour)
3 tablespoons oil

2 tablespoons rice wine vinegar
1 tablespoon brown or cane sugar
1 teaspoon sea salt

  1. Prepare chile peppers:
    1. Stem, seed, and remove the veins from the dried peppers
    2. Rinse thoroughly
    3. Place in large bowl and add boiling water or steam until soft
    1. Puree peppers, garlic, and oregano in large food processor until completely smooth and the consistency of cream, likely at least 3-5 minutes (add water after initial processing as required)
    1. Pour pepper mixture back into rinsed bowl
    2. Add water to bring to 4 cups in total
  2. Brown corn starch or flour in oil medium-large saucepan
  3. Add pepper mixture, rice vinegar, sugar, and salt, adjusting as required
  4. Simmer slowly for 15 minutes, stirring constantly
  5. Strain the mixture to remove any seeds or bits of pepper skin
  6. Each batch of black bean enchiladas (12-16 small corn tortillas) will require 2 cups of sauce, so freeze the other 2 cups (makes one quart)
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