Step 1

Wipe off any dusty crevasses on the dried chilis.  De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.

Step 2

Roast the chili pieces for 1-2 minutes in a 400F oven.  Add them to a bowl and cover them with hot tap water.  Let the chilis reconstitute for 20-30 minutes.  If they float to the surface you can use a small bowl or plate to keep them submerged.

Step 3

Roast 7-8 plum tomatoes in a 400F oven for 20-30 minutes.

Step 4

Roughly chop 3 onions and peel 8 garlic cloves.   Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned.

Step 5

You'll probably have to combine the ingredients in two batches.  Add half of the tomatoes, chilis, onion mixture, and stock to a blender and combine well.  Strain the sauce through a fine mesh sieve and discard the leftover skin and seed remnants.  You might have to use the back of a spoon to push the sauce through the strainer.

Step 6

Add a dollop of oil to a saucepan on medium heat.  Add the enchilada sauce along with 1 tablespoon Mexican oregano, 1 teaspoon cumin, 2 teaspoons salt, and some freshly cracked black pepper.  Simmer for 30-45 minutes or until it has reduced down to a velvety consistency.  Take a final taste for seasoning.

Step 7

Let the sauce cool and then portion it into 2-cup portions (or larger if you want to, you'll have about 10-12 cups total).  I typically keep a portion in the fridge and the rest in the freezer.  Mason jars and Ziplocs are both good options for storing in the freezer.

Step 8

If you want to make a batch of chicken enchiladas, please see our Ancho Chicken Enchiladas post for details.