The deep smokey flavor of this enchilada sauce comes from roasting your dried chili's. The slight sweet flavor comes from the chili themselves as well as orange zest. Spend a little extra time developing your sauce and you'll never go back to the other way again.
But...for a quick and easy sauce, check out my Tomato Based Enchilada Sauce. Great for quick after work meals and those who may not like the fuego!
2 tablespoons oil
12-14 whole dried chiles (or 1-5oz bag)
12 cloves garlic, whole
2 onions, peeled and halved
1 ½ teaspoons dried oregano
1 teaspoon cumin seed
1 tablespoon salt
1 ½ tablespoons sugar
¼ of an orange, zested
1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add enough chiles to create a single layer, do not crowd pan. Turn often, until chiles darken and absorb some of the oil. Place chilies in an 8qt stockpot. Repeat until all chiles are toasted.
2. In the same pan, heat remaining 1tbsp oil over medium-high heat. Season onion halves with salt and pepper. Add to pan and char the onions on all sides. Add onions to the 8qt stockpot.
3. Season the 8qt pot with oregano, cumin seeds and salt. Cover with water and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Let cool slightly.
5. With a blender or immersion blender, blend mixture in pot until smooth.
6. In a large bowl, mix some of the sauce with the pork and stir to combine. Let rest for flavors to combine.
7. Reserve extra sauce for serving on the side or freeze.