Simplest Enchilada Sauce

1. 1

   Stem and seed chiles, opening them flat. Heat a large cast-iron skillet over high heat.

2. 2

   Press 1 chile at a time onto hot pan, turning once and cooking until blistered, 3 to 5 seconds per side. Submerge in a bowl with 2 cups hot water, 45 minutes.

3. 3

   Whirl chiles and liquid in a blender with garlic cloves and salt until very smooth.

4. 4

   In a medium saucepan over medium-high heat, saute onion in lard. Add chile sauce; cook at a low boil, stirring often, 5 minutes. Add 1 cup hot water, reduce heat, and simmer 10 minutes, or longer if you want it thicker.

5. 5

   *Buy chiles at well-stocked grocery stores and Latino markets.

* Per serving · 4 servings · Values may vary.