Red Chile Sauce

Source: "Coyote Cafe"

• Ready In: 1 hr 10 mins
• Yields: 4 cups

Ingredients

• 4  ounces  whole dried  hot new mexico chilies (preferably Chimayo)
• 2  ounces  whole dried ancho chiles
• 2  ounces  whole  pasilla chiles
• 2  canned chipotle chiles in adobo
• 1  teaspoon adobo sauce
• 2  quarts water
• 1  lb roma tomato, blackened
• 1  large  white onion, chopped
• 1  tablespoon olive oil
• 5  cloves garlic, roasted,peeled,chopped
• 1  teaspoon cumin
• 1 1⁄2 teaspoons Mexican oregano
• 1  teaspoon salt
• 2  tablespoons  lard
• 1  cup  chicken stock (or more as needed)

Directions

1. Stem and seed chiles, roast at 250 for 3- 4 minutes.
2. Add to the water in a covered pan and simmer for 20 minutes.
3. Cool Blacken tomatoes under broiler.
4. Saute onion in oil over low heat until browned.
5. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
6. Add stock and puree to a fine paste.
7. Add lard to a skillet and heat to almost smoking.
8. Fry sauce at a sizzle for 5 minutes.
9. Do not allow to get too thick.
10. Add more stock if necessary.