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1
Rinse the chiles under cold running water and shake off the excess, but do not dry.
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2
Set a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact.
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3
Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.
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4
Allow between 30 to 45 seconds for the ancho, slightly less for guajillos (which are very thin-skinned).
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5
The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.
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6
Remove from the griddle as they are done and place in a small bowl.
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7
Cover generously with boiling water and let soak for at least 20 minutes.
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8
Drain the soaked chiles and reserve.
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9
While the chiles soak, prepare the vegetables, one kind at a time.
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10
Set a heavy ungreased griddle or cast-iron skillet over moderately-low heat until a drop of water sizzles on contact.
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11
Place the unpeeled onion and garlic cloves on the griddle and cook, turning frequently, until somewhat softened, 15 to 20 minutes for the onion, and 8 minutes for the garlic cloves.
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12
Remove the onion and garlic from the griddle; when cool enough to handle, peel them over a bowl to catch the juices.
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13
Place the tomato on the griddle, stem end down.
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14
(Started this way it will lose less juice.)
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15
Cook, turning frequently, until the skin is blackened and blistered all over, 15 to 20 minutes.
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16
Transfer to a bowl that will hold the juices.
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17
At the same time, roast the tomatillos in their husks, turning frequently to guard against scorching, until they are lightly softened all over, 10 to 15 minutes.
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18
Handle them delicately so as not to squeeze them and pierce the skins.
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19
Carefully transfer them to a bowl to catch the juices.
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20
When cool enough to handle, peel the tomato and remove the husks from the tomatillos.
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21
Put the vegetables in a blender with the drained chiles and ground spices and blend until smooth, about 3 minutes on high.
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22
With a wooden spoon, force the puree through a medium-mesh sieve into a bowl.
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23
In a medium saucepan, heat the lard over moderate heat until rippling.
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24
Add the puree, cover and cook for 10 minutes, stirring occasionally.
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25
Stir in 1 teaspoon of salt.
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26
In a small bowl, mix the masa with 1/2 cup water and whisk into the sauce.
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27
Bring to a simmer and cook, whisking constantly, until the sauce is somewhat thickened and the flavors well blended, about 15 minutes.
