Enchilada sauce, a staple of Mexican cooking, is made by toasting dried red chilies until fragrant, softening them in hot water, and simmering them for a long time with tomato and spices. At party tables it is poured over enchiladas, tacos or rice.
Toast the dried red chilies in a dry pan for 2 minutes, turning every few seconds, then soak them in hot water for 15 minutes to soften.
Blend the softened chilies with the tomato, onion, garlic cloves, cumin and oregano leaves into a smooth mixture.
Toast the flour in the vegetable oil for 1 minute, then add the blended mixture and stir well.
Add the water and salt, and simmer over low heat, stirring occasionally, for 35 minutes until thickened.
Important: toast the dried chilies just until fragrant, turning every few seconds — if they scorch, the sauce turns bitter and sharp. Allergens: contains gluten (flour).
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