Red Enchilada Sauce

Adapted from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz
Yields approximately 6 cups

• 6 ancho chiles (large, dark red, dried chiles)
• 1 cup hot water
• 1 lb peeled, chopped and seeded tomatoes OR 1 15oz can diced tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 1 tsp dried epazote or 1 sprig, fresh (optional)
• salt, pepper
• sugar (to taste)
• 1 cup cream or chicken broth
• 2 eggs, beaten
• 2 tbsp lard or oil

Prepare the chiles by removing the stem and seeds before tearing into pieces. Place in a small bowl and cover with hot water. Let rest for 1 hour.

Blend chiles, the soaking water, tomatoes, onion, garlic and epazote (if using) to a smooth puree. Heat lard in a medium saucepot over moderate heat and add the puree. Cook, stirring constantly, for 5 minutes. Season to taste with salt, pepper and sugar, stir in the eggs and cream/broth then remove from heat.