- 3 x Ancho Chiles
- 3 x Pasilla Chiles
- 2 x Cloves garlic, crushed
- 1 sm Onion, chopped
- 4 Tbsp. Lard or possibly margarine (lard is better for the taste buds, if not For your body)
- 4 Tbsp. Flour
- 3 c. Chicken or possibly beef stock (use chicken for cheese or possibly Chicken enchiladas, beef for beef enchiladas)
- 1 tsp Mexican oregano
- 1/2 tsp Cumin
- Place the chiles on a cookie sheet, and roast in a 350 degree oven till 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 min. remove the chiles from the water (reserve water), and scrape the pulp from the chiles. Throw away the skins (that can give the mix a bitter flavor.)
- Return the chile pulp to the soaking water and reserve.
- Saute/fry the garlic and onion in the lard till very soft but not browned.
- Stir in the flour, and the stock. Stir till thickened, then add in the chile pulp mix. Add in the spices, and simmer till thickened. Place the mix in a blender, and blend till smooth. Season to taste with salt. If you want a hotter mix, add in cayenne to taste.
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