Fresh Enchilada Sauce

• pasilla chiles↗3
• ancho chilies or 3 anaheim chilies↗3
• small onion↗1

  chopped

• garlic↗2

  crushed

• flour↗4 tablespoons
• butter↗4 tablespoons
• chicken stock↗3 cups

  (not broth)

• dried oregano↗1⁄2 teaspoon
• cumin powder↗1⁄2 teaspoon
• salt↗

  to taste

Step-by-step instructions

1. 1

   Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).

2. 2

   De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.

3. 3

   Boil peppers covered for 30 minutes (don't cheat you will regret it later).

4. 4

   Remove peppers from boiling water and wait until they are cool enough to handle.

5. 5

   Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).

6. 6

   Return pepper pulp to water and remove from heat.

7. 7

   Saute onion and garlic in butter.

8. 8

   Add flour and chicken stock.

9. 9

   Stir until mixture begins to thicken.

10. 10

    Add spices and water/pulp mixture.

11. 11

    Puree and serve.

12. 12

    Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.