Hiya... sorry to keep you waiting with this.
This is the usual sauce i make, but it might be a bit too Tex-Mex for you, but not a tomato to be found!!:
8 dried ancho chiles & 4 new mexican chiles
4 c beef stock
1 pound beef mince
1 onion, chopped fine
4 garlic cloves, minced
1 T cumin seeds, toasted & ground
1 t dried oregano
1 t salt
1 T masa harina
Heat oven to 300f, 150c, gas 2. Break the stems off the chile pods & discard seeds if desired (i dont). Place the pods in a single layer on a baking sheet and roast them for 5 minutes, taking care not to scorch.
In a blender, puree the pods with the stock, till its a thick liquid with tiny bits of chile pulp. Set aside.
In medium frying pan, brown the meat w the onion & garlic. Drain off excess fat. Add cumin, oregano, salt, & pureed chiles. Simmer 1 hour.
In a small bowl, mix the masa harina with 2 T of the cooking liquid, and stir the mixture back into the gravy. Simmer another 10 minutes.
If that doesnt sound nice to you, let me know. I do have some chile colorado recipes, but they have tomato in them (in addition to chile).
Oh, btw... i buy all my chiles from:
www.coolchile.co.uk
