Grandpa’s Red Enchilada Sauce

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

• 1/2 C dried ancho chiles (5-6 dried chilies)
  Remove stem and seeds – tear apart
• 1 TBL EVOO
• 1 TBL butter
  –
• 1/4 lb ground pork
•  
• 1 tsp each – cumin, corriander
• 1/2 tsp salt, pepper, garlic powder
• 1/4 C grated or minced onion
• 4 cloves of garlic
• 1 bay leaf
• 1 tsp chili powder
• 1 tsp cumin
• 2 TBL tomato paste
• 2 TBL flour
• 1 can tomato pieces
• 2 C broth
• 2 tsp corn starch – not added yet
• juice from two limes – not added yet
• 1 fist full of fresh cilantro – not cooked

STEP BY STEP

1. Heat EVOO and butter in a large deep skillet
2. Add the dried chiles – cook till softened
3. Add onion and tomato paste – cook till onion is softened
4. Add pork and cook until browned
5. Add bay, powdered and flaked ingredients – heat till aromatic
6. Add flour – cook till browned
7. Add canned tomato – stir till incorporated
8. Add broth – stir till incorporated
9. Simmer for abut 15 minutes.
10. Meanwhile, mix corn starch well with the lime juice
11. Drizzle corn starch mixture into the pan, stirring well
12. Cook until thickened
13. Add fresh cilantro
14. Blend (puree) in a blender