Enchilada Sauce
3 Ancho Chiles 3 Pasilla Chiles 2 Cloves garlic, crushed 1 sm Onion, minced 4 tb Lard or margarine (lard is -better for the taste buds, -if not For your body) 4 tb Flour 3 c Chicke...
Ingredients
- 3ancho chiles
- 3pasilla chiles
- 2Clovegarlic, crushed
- 1small onion, minced
- 4tbsp lard or margarine (lard is
- 3cup chicken or beef stock (use
- 1/2tsp cumin
Directions
- 1
3 Ancho Chiles 3 Pasilla Chiles 2 Cloves garlic, crushed 1 sm Onion, minced 4 tb Lard or margarine (lard is -better for the taste buds, -if
- 2
Remove from the oven, and slit open
- 3
Remove the seeds and veins, then cover the chiles with boiling water
- 4
Allow to sit for about 30 minutes
- 5
remove the chiles from the water (reserve water), and scrape the pulp from the chiles
- 6
Discard the skins (which can give the mixture a bitter flavor.) Return the chile pulp to the soaking water and reserve
- 7
Saute the garlic and onion in the lard until very soft but not browned
- 8
Stir in the flour, and the stock