Simplest Enchilada Sauce

• 2 dried ancho chiles*
• 6 dried guajillo or California chiles
• 2 garlic cloves
• 1 teaspoon salt
• 1 1/2 tablespoons minced white onion
• 2 tablespoons fresh lard or vegetable oil

1. Stem and seed chiles, opening them flat. Heat a large cast-iron skillet over high heat.
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. Whirl chiles and liquid in a blender with garlic cloves and salt until very smooth.
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. *Buy chiles at well-stocked grocery stores and Latino markets.

ancho chiles, chiles, garlic, salt, white onion, fresh lard

Taken from www.myrecipes.com/recipe/simplest-enchilada-sauce (may not work)