Ingredients
2 tablespoons of butter
½ cup of flour
Six cloves of garlic, peeled
8 to 12 Chile pods
The chile pods can be bought at Food City and range from mild Ancho or Poblano to the hotter New Mexico and Anaheim red chiles. I use four or five Ancho pods and five or six New Mexico or Anaheim pods. The Ancho gives you a deep red color and lots of flavor while the Hatch or Anaheim chiles give you heat.
Directions
Now comes the messy part. I do this over the sink. Break open the pods and get rid of the seeds. Tear or break the pods into small pieces and place in a saucepan half-filled with water and the garlic cloves. Boil for five minutes, remove from heat and let cool. When cool, put into a blender and puree thoroughly. Remove and strain into bowl.
Now, make a roué, stirring flour slowly into melted butter. Spoon in some of the chile puree until the roué takes on a deep red color. Mix the roué into the cooking meat at high heat, and then add the rest of the chile puree. The roué should give the meat sauce a gravy-like consistency when the pot comes to a full boil. After it does, lower heat and allow to simmer for an hour.
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