I made this the other day. I thought it was a disaster, but when we ladled a bit over beef enchiladas, it was fine. Amazingly not as hot as you would think. You can interchange all kinds of hot peppers here, as you desire. Choose your heat level and your flavor. If you like this recipe, see more at my website: mybestcookbook.wordpress.com
1Other chiles can be used. Decide heat level you want. Anchos are fairly mild and chile de arbols are fairly hot. Frankly, although the sauce left my mouth hot, I was not running to douse it. It did not burn.
2Break open your chiles and remove the seeds from them all. (this is important, since the major heat is in the seeds)
3In a big cast iron skillet, add the tomatoes, onion and garlic with the chiles, and warm them until fragrant. Don't burn. Just get a bit of toast on them.
4Bring 6 cups of water to boil in a large sauce pan and add the peppers and veggies. Once at a boil, reduce and simmer fo4 15 minutes.
5Working in small batches, fill up a blender no more than half full with the contents of the sauce pan. Place a towel over the top to protect you from splatters. Blend on high for 2 minutes. Transfer to a bowl. Continue until all is done.
6Working with a fairly fine sieve, run the sauce through back into the sauce pan. Use a large spoon to press the liquid through the pieces of skin. (You can omit this, but having a smooth sauce is wonderful)
7Add the herbs and stir in, and then simmer the sauce again for 15 minutes.
8If the sauce seems harsh, consider adding some honey (a tsp or two) to soften it. You can divide this into 1/2 - 1 c servings and freeze.
9We found that making a burrito worked best, placing the meat and so forth in the flour tortilla and then ladling some sauce and rolling it up. Works nicely with queso fresco cheese and avocado slices.