Viva Las Vegas Enchilada Sauce

1. 1

   Place your dried chiles in a bowl and pour the boiling water over.

2. 2

   Let the chiles soak.

3. 3

   Oftentimes, I have had to put a lid or a plate on them to get them to stay submerged.

4. 4

   Let cool until handleable, discard the stems, and retain your soaking water.

5. 5

   Scrape the soft chile pulp from the skins and mash - or - puree the soft chiles with a little soaking water in a blender and then strain.

6. 6

   Reserve.

7. 7

   Using a heavy skillet, fry the garlic in the lard.

8. 8

   If you like cumin, add the cumin at this time and fry for a minute until fragrant.

9. 9

   Add the chile pulp and fry for a few minutes until you notice a darkening of color and thickening of texture.

10. 10

    Add the tomato sauce, any reserved chile soaking liquid and the oregano and simmer on low for ten minutes -or longer if you would like a thicker consistency.

11. 11

    When done, add the 1/2 t. of vinegar and add salt to taste.

12. 12

    Enjoy in your favorite recipe!

13. 13

    Makes bomb chilaquiles.

* Per serving · 4 servings · Values may vary.

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