Enchilada Sauce

This sauce is simple, delicious, and authentic. I really like adding the corn tortilla for a more gritty texture. I highly recommend making a double batch so there's extra to freeze.

Enchilada Sauce
based on foodiecrush

Ingredients:
- 3 cups water
- 3 oz. dried guajillo chilies, stemmed and seeded (or use a blend of dried chilies)
- 1 cinnamon stick
- 2 Tbs. oil, divided
- 1/4 cup chopped cooking onion
- 1 medium tomato, diced
- 1 clove garlic, minced
- 1 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 1 corn tortilla

Instructions:
1. In a sauce pot, bring water, chillies, and cinnamon stick to a boil. Reduce heat, cover, and simmer for 30 minutes or until the chillies are tender. Set aside, reserving the water.
2. In a large skillet, 1 Tbs. oil on medium heat. Add onion, and cook until soft (~5 mins), stirring occasionally. Add tomato, garlic, salt, oregano, smoked paprika, and cumin. Saute for another 5 minutes.
3. In a blender, combine chillies, onion mix, tortilla, and 2 cups of the chillies water. Blend until smooth. Optional: you can strain your sauce in a fine mesh if you would like a smoother sauce.
4. In the large skillet, heat remaining 1 Tbs. oil on high heat. Add sauce to pan and cook on high for 1 minute, stirring constantly, then reduce heat to low medium and let cook for another 4-5 minutes. Add more chillies liquid to thin as desired.