Ingredients
15 large dried chili peppers (such as Anaheim, New Mexico, California, or pasilla)
4-5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or melted shortening
Preparation
Step 1
Remove the stems and seeds from the dried chili peppers.
Step 2
Place the peppers on a baking sheet and roast them in a 350-degree Fahrenheit oven for 2-5 minutes or until fragrant. Be careful not to burn them.
Step 3
Soak the peppers in hot water for 30 minutes or until cool.
Step 4
In a blender, combine the peppers and 2 and 1/2 cups of the soaking water, garlic, cumin, and salt. Blend until smooth.
Step 5
In a saucepan, stir the flour into the oil or melted shortening over medium heat until browned.
Step 6
Carefully stir in the blended chili mixture and simmer uncovered for 5-10 minutes or until slightly thickened.
Step 7
Add up to 1 cup of the remaining soaking water to reach your desired consistency if the sauce becomes too thick.
Step 8
Pour the sauce over tamales or your favorite Mexican dish, and enjoy
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