Need a good enchilada sauce ...

New Mexico Red Sauce thread w/ pics

This one is pretty non-tradtional, but I like it a lot (if I'm not going with a New Mexican sauce). I really like Guajillo peppers. The recipe I use is from one of Bittman's cookbooks, but this is pretty close to it, from what I can tell:

Homemade Enchilada Sauce from Scratch

2 large guajilla dried chiles, rinsed, toasted, soaked (soaking liquid reserved), and minced
1/4 cup oil
2 large onions, chopped
4 garlic cloves, minced
2 lbs Roma tomatoes, chopped
1 tablespoon sugar
Salt and pepper
1/4 cup cilantro, chopped
3 tablespoons lime juice

Directions:

1. Heat oil in a large skillet over medium-high heat. When hot, add chiles, onions, and garlic and cook, stirring occasionally, until onions are soft (about 5 minutes).

2. Add tomatoes, sugar, and some salt and pepper.

3. Bring mixture to a simmer, where it’s bubbling gently. Continue cooking, stirring occasionally, about 20 minutes. Mixture will begin to thicken – but if it becomes too thick, use your reserved chile soaking liquid to thin it out a bit. If you are concerned with your liquid being too spicy, you can also thin it out with some plain water. Turn off heat.

4. Stir in cilantro and lime juice. Taste and add more salt and pepper as desired. Allow to cool slightly.

5. Scoop some of the mixture into your blender. You will want to work in small batches. Take great care to fill blender only 1/2 full, cover with lid, and place a folded dish towel on top of lid. Place your hand on top of the dish towel and apply pressure to the lid with your hand. Pulse in short bursts of power until fully blended and smooth. Pour blended mixture into a clean bowl and continue with the remaining mixture.

I know some may judge this but I still miss the brown enchilada gravy at Cucos.