Salsa Colorada

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 10 -12 colorado dried red chilies
• 3 cups chicken broth
• 2 garlic cloves, minced
• 1 teaspoon dried mexican oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Recipe

• 1 roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.remove and place in a paper bag for 10 minutes.remove from bag and discard the stems and seeds.
• 2 place all ingredients in a saucepan and simmer for 15 minutes.
• 3 pour into a blender one cup at a time and puree. strain sauce through a sieve into a bowl, mashing with the back of a spoon. discard solids. if sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
• 4 serve warm over enchiladas or burritos, topped with shredded cheese.