Recipe Enchilada Sauce (Beef)

Required Ingredients:

• 3 ancho chile peppers
• 3 pasilla chile peppers
• water to cover
• 2 cloves crushed garlic
• 1 onion, chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt to taste

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chile peppers on a cookie sheet and roast in the oven until slightly toasted.
• (Note: When you can smell them, they're done.
• )Remove from the oven and slit them open.
• Remove the seeds and veins, then put them in a bowl with boiling water to cover.
• Allow them to sit for 30 minutes, then remove them from the water, reserving the water.
• Scrape the pulp from the insides of the chile peppers and discard the skins.
• (Note: The skins will give the mixture a bitter flavor.
• ) Return the pulp to the water and set aside for later.
• In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender.
• Add the flour and mix well.
• Add the stock, stirring until thickened, and then add the reserved chile pulp mixture.
• Finally, add the oregano and the cumin.
• In a blender or food processor, puree the mixture until smooth.
• Season with salt to taste.

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