This is an awesome recipe, if you can find ancho chilies! I know that Lupe Pintos sells them.
Enchilada sauce
4 c. chicken stock
4 large ancho chilies, stemmed and seeded
4 T. corn oil
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 T. flour
4 t. ground cumin
1 ½ t. dried oregano
Salt and freshly ground black pepper
1. Put stock and chilies into a medium pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until chilies are soft, about 10 minutes. Remove pot from heat and set aside.
2. Heat 2 T. of the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring often, until they begin to soften, 3-5 minutes. Transfer to a blender, add chilies, 1 cup of the cooking liquid, and garlic, puree to a smooth paste, and set aside.
3. Heat 2 T. of the oil in a large skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Add chile paste, cumin, oregano, and the remaining cooking liquid and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 30 minutes.
