Enchilada Sauce "Salsa Negra" So Tasty

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Enchilada Sauce "Salsa Negra"

"Authentic, mild, selfmade enchilada sauce to be used along with your preferred filling (cheese, beef, hen, and so forth...). Also suitable with tortilla chips!"

Ingredients :

three dried negro (pasilla) chile peppers, stemmed and seeded
3/4 pound clean tomatillos, husks removed
1/4 white onion
1 clove garlic, peeled
water to cover
three/four pound Roma tomatoes, halved lengthwise
half of teaspoon fowl bouillon granules, or to flavor

Instructions :

Prep : 20M	Cook : 16M	Ready in : 40M

Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in sufficient water to nearly cover tomatillos. Arrange tomatoes over tomatillos.
Cover saucepan and convey water to a boil. Reduce heat and simmer till tomatoes soften, about 5 mins. Remove saucepan from warmness and let cool, about 10 minutes.
Pour off maximum of the water and switch combination to a blender; puree till smooth. Season with bird bouillon to flavor.

Notes :

Pasilla chile peppers are long and barely wrinkled. Do now not confuse them with ancho chiles. If you can't locate them, you can substitute guajillo chiles, however the sauce will no longer be as darkish.
Traditional enchiladas are made with gently-fried corn tortillas, never flour tortillas. Place a few sauce inside the backside of a baking dish, set up the enchiladas in rows and cowl with greater sauce and cheese before baking.

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