Red chili sauce for burritos or enchiladas

 From Views on the Road

This was enough for one pan of chicken and cheese enchiladas.  

Readers, you should know by now that these cooks like to make their own sauces, condiments, heck entire anniversary dinners instead of buying them or going out.  I had some enchilada sauce in the freezer that I pulled out to use but fearing that it wasn't enough, made some from scratch as a back up.  This was so good that I used this sauce instead and ditched the stuff from the freezer.  It doesn't take long and we have everything on hand all the time.  This is a keeper.

5-6 guardillo chiles, stems and seeds removed

chile de Arbol if you want it spicy, start with 1 or 2 until you know how hot you like it

2 cups of water

1 tbs oil 

1 tbs flour

2 ounces tomato sauce

1 tbs chicken base

oregano or cumin if you want it

Boil your chiles in water until soft, about 10 minutes

Add the chiles and 2 cups fresh water to your blender and blend for several minutes or until very smooth

To a pan, warm up your oil and then whisk in the flour over medium heat, to make a roux (don't let it turn color though)

Add in your chiles and tomato sauce and simmer until you get the desired consistency

Season to taste