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ENCHILADA SAUCE

Yield:6 servings
 
      3    Ancho Chiles                        4 tb Flour
      3    Pasilla Chiles                      3 c  Chicken or beef stock (use
      2    Cloves garlic, crushed                   -chicken for cheese or
      1 sm Onion, minced                            Chicken enchiladas, beef for
      4 tb Lard or margarine (lard is               -beef enchiladas)
           -better for the taste buds,         1 ts Mexican oregano
           -if not                           1/2 ts Cumin
           For your body)                 
 
  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.
 

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