GF Enchilada Sauce

 GF Enchilada Sauce 

12 lg. dry red chili pods 

(Hatch New Mexico chili's make the best sauce)

3 1/2 cups of water

2 whole cloves of garlic

2 tsp. salt

2 Tbsp. lard 

(lard is a must for true authentic flavor but oil can be substituted)

2 Tbsp. masa flour 

(or regular flour if you don't have a gluten problem)

~

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.

(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.

Rinse the pods and remove stems and seeds

Place pods and water in a large pot and heat to boiling,

reduce heat and simmer until pods are soft and pulpy. 

(approximately 20 min.)

Remove pods and place in a blender setting aside cooking liquid.

(I pour liquid through a strainer to remove any seeds or pulp I missed when cleaning. The more seeds and pulp in your sauce, the hotter it will be)

Add garlic and salt along with half the liquid.

Run through blender until you get a smooth, paste like consistency.

In a large skillet melt the lard and add the flour, browning lightly.

Remove from heat, add chili to flour mixture, continuing to stir until lumps are dissolved.

Return to heat, and stir in enough cooking liquid to produce a gravy like texture.