makes about 2 quarts
Making enchilada sauce is easy when you start with ground chiles. Pour this over tortillas filled with cooked chicken, rice, and vegetables; bake until it’s all warm and bubbly.
1/2 cup lard
6 oz. ground New Mexico chile
1 tsp. ground cumin
1 qt. homemade beef or chicken stock, heated
2 cloves garlic, peeled and smashed
2 (7-oz.) cans tomato paste
1 Tbsp. red wine vinegar
1/4 cup maple syrup
Sea salt to taste
Melt the lard in a large heavy-bottomed pan. Stir in the ground chile and cumin to make a thick paste. Slowly add the stock, whisking constantly. Stir in the garlic, tomato paste, vinegar, and maple syrup, bring to a simmer, and simmer for about 30 minutes, until the sauce is reduced and thickened. Season with salt and serve.
Reprinted with permission from Nourishing Broth by Sally Fallon Morell and Kaayla T. Daniel.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.