Red Chile Sauce

Hello, mom.  Please replace the freezer's enchilada supply while in California.

SAUCE:

olive oil

2 large onions

a head of garlic

1 can chipotle chile in adobo sauce - i would just use the hand mixer to blend it all up, but they don't have one, so maybe use the food processor.

a few teaspoons shiitake mushroom powder (it's in the cabinet but might not be labled)

1/4 c chili powder

2 T cumin

1 T + 1 t coriander

2 t oregano

4 c tomato sauce (or diced tomatoes)

3 c water

1/4 c lime juice

Cook the onions, add the garlic, until everything is very soft.  Add the spices and the can of chipotles, stir for about two minutes, then add tomato sauce and water and cook to let the flavors develop.  Remove from heat and stir in lime juice, to taste.  It might need a little soy sauce.

TO MAKE ENCHILADAS:

Each corn tortilla should be dipped in sauce (both sides covered).  I did lasagna style - a tortilla layer then a filling layer then a tortilla layer, and if there were more fillings, then more layers.  

Sometimes I pre-cooked the vegetables, sometimes I didn't, sometimes I added a bit of seasoning, but usually not much - just a bit of cumin or oregano.

I meant to sprinkle some shredded cheddar on the tops, but I think I mostly forgot.