This sauce is basically the same as the red chile sauce, except that is has the addition of the tomatoes and sugar. This sauce will be used in the next recipe: Chilaquiles.
Red Chile Tomato Sauce
3 dried Guajillo chilies *
3 dried Ancho chiles*
3 dried Pasilla chiles*
4-6 cups of water
2 cloves garlic, minced
1/4 tsp ground black pepper
3/4 tsp cumin
3 cups water
1/2 tsp salt
1 tsp masa harina
1 14 oz can diced tomatoes, drained
1/2 tsp sugar
Cut the tops off of the chiles and discard the tops. Shake out the seeds. Cut the chiles open with a slit down the side and shake out any remaining seeds. Rinse the chiles to remove any dust/dirt. Cut the chiles in half. Bring 4-6 cups water to a boil in a pot and turn off the heat. Put the chiles into the hot water and allow them to soak for 30 minutes.
Drain the chiles and discard the soaking liquid. Place the chiles, cumin, garlic, pepper, and 1 1/2 cups water into a blender. Puree the mixture in the blender. Strain the mixture through a mesh strainer or cheesecloth. You may need to push the liquid through with a spatula. Put the strained liquid into a pot and add 1 1/2 cups water and 1/2 tsp salt. Bring to a boil. Simmer uncovered for 1 hour.
Add masa harina with a whisk to thicken. Remove from heat.
Place tomatoes in a blender along with the red sauce. Add 1/2 tsp sugar. Blend until pureed.
* Feel free to substitute other dried peppers here. The peppers you use will make the spicyness level change and the flavor change ever so slightly.
* You can get dried chiles cheap at your local mexican grocery store. You can also order them online (not as cheap) from Penzeys.com.