Enchilada Sauce

Title:
Enchilada Sauce

Yield:
6 Servings

Categories:
Sauces,
Spices,
Mexican




Ingredients:





     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  Chicken or beef stock (use


          -chicken for cheese or


          Chicken enchiladas, beef for


          -beef enchiladas)


     1 ts Mexican oregano


   1/2 ts Cumin






 Place the chiles on a cookie sheet, and roast in a 350 degree oven until


 slightly toasted (when you can smell them, they're done). Remove from the


 oven, and slit open. Remove the seeds and veins, then cover the chiles with


 boiling water.  Allow to sit for about 30 minutes. remove the chiles from


 the water (reserve water), and scrape the pulp from the chiles. Discard the


 skins (which can give the mixture a bitter flavor.)


 


 Return the chile pulp to the soaking water and reserve.


 


 Saute the garlic and onion in the lard until very soft but not browned.


 Stir in the flour, and the stock. Stir until thickened, then add the chile


 pulp mixture. Add the spices, and simmer until thickened. Place the mixture


 in a blender, and blend until smooth.  Season to taste with salt. If you


 want a hotter mixture, add cayenne to taste.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini