Historic Food Fortnightly
To Make Chile Pulp
2 tbsp lard
- Chiles Used: Dried New Mexico, Guajillo, Ancho, and Pasilla
- All chiles were toasted in a hot cast-iron pan.
- Each chile was cut open and all stems, seeds, and ribs were removed
- All the chiles were put in a stock pot with cold water, brought to a boil, and simmered over medium heat for 45 minutes.
|Chile Toasting in Pan|
|Removing Stems, Seeds, and Ribs|
|Enchilada Sauce: Final Product|
How Accurate Is It?: I followed the recipe completely but I toasted the chiles based on other research that I did. AS for grinding everything up, I went with a modern food processor as I don't have a mortar & pestle that would be large enough (and I was afraid I might stain the white marble one that I have).