Sorry for the delay in getting this posted... Life is needy these days.
In installment two we are going to create the red sauce, which needs to sit a day in the fridge to develop flavor. This makes a shitload of sauce, however once you taste it, you'll be happy... Lasts a few months if you do it right too...
- 15-20 Dried Chile Guajillo, stems removed and most seeds taken out... Try and leave the ribs though
- 2 Dried Pasilla Chile, stems removed and most seeds taken out... Try and leave the ribs though
- 1 Dried Ancho Chile, stems removed and most seeds taken out... Try and leave the ribs though
- 2 Tbs huaje seeds (Toasted) (They look kinda like a tamarind but skinnier. You just want the seeds... Meximart will have them fresh in the produce area)
- 2 Tbs Hulled Pumpkin seeds (Toasted)
- 1 Brown Onion, quartered
- 4 Roma Tomatoes, seeded
- 4 Cloves Garlic
- 1 Tbs Ground Cumin
- 2 cloves
- 6 cups Beef broth
- 1/4 cup vinegar
- Juice from one lemon
- 1 Tbs Flour
- 1 Tbs Lard (Fresh pork lard if you have it)
- 1 Tbs Black pepper
- 1 Tbs Kosher Salt
- 1 Tbs. Brown Sugar
Lightly toast all chilies in a dry skillet. Put Chiles, Tomatoes, Garlic and Onion in saucepan and add vinegar and 6 cups beef broth. Simmer for one hour. Ladle to half fill blender and add all other ingredients. Put towel over blender top (It tries to go all over due to it being hot) and blend till smooth. Continue until all is blended, stir well. Check for salt balance and add if needed. Strain through a course screen strainer and simmer for another hour... Add liquid as needed to get to proper consistency. Refrigerate at least 12 hours.