Homemade enchilada sauce

I made this enchilada sauce after mashing together a few different recipes I found online; while I can't vouch for its authenticity, it turned out really tasty.

Makes enough sauce for 8-10 enchiladas in a 9x13 baking dish

Ingredients
* 2 cups chicken broth, boiling
* 6-8 dried chiles, a mix of red and dark
* 3 cloves garlic, kept in their jacket
* 1/2 onion, peeled
* 1 roma tomato or handful of cherry tomatoes
* 1 tsp cumin, toasted and ground
* 1/2 tsp coriander, toasted and ground
* 1/4 tsp apple cider vinegar
* 1/4 tsp maple syrup, sugar, or honey
* 1/4 tsp soy sauce
* Salt to taste
* 2 tbsp oil
* 2 tbsp flour

To make the sauce

1. Preheat your oven's broiler.

2. De-seed and de-stem the chiles and toast them in a cast iron skillet over medium-high heat until fragrant. Place the chiles in a heat-proof bowl and pour the chicken broth over them. Cover the bowl with foil and soak for at least 30 minutes.

3. Meanwhile, line a baking sheet in foil. Toss the onion half, garlic cloves, and tomatoes in vegetable oil and salt, and distribute evenly across the baking sheet. Broil until vegetables are well charred, about 10 minutes.

4. Let the vegetables cool. At this point, the chiles should be just about ready. Put the vegetables in with the broth and chiles (be sure to peel the garlic). Add spices, maple syrup, vinegar, and soy sauce. Puree using stick blender or food processor until very smooth. Taste and adjust for any seasonings/acid/salt.

5. Strain the sauce through a fine mesh strainer. Taste again and adjust seasonings as necessary. The sauce will be on the thinner side.

6. Heat the vegetable oil in a saucepan over medium-high heat. When the oil is hot and glossy, slowly add in the flour while whisking. Continue whisking until the roux turns golden brown and smells nutty.

7. Pour in about 1/3 of the enchilada sauce and whisk (vigorously!) until completely smooth. Repeat with the next third and then the final third.

8. Simmer the sauce for about 15 minutes - it should be thick enough to coat the back of a spoon.

You can store the sauce in the fridge up to 5 days before using; I think it gets better the longer you wait. Haven't frozen it but I'm sure you could do so without issues.

bon appetit