I had a pal over for lunch last week, only I forgot to shop and had to make due with what was in the kitchen. I made a basic chile sauce, virtually the same as I had used for the enchiladas in an earlier post, and added barely cooked zucchini.
I fried the chile paste in duck fat, because that is what I had on hand.
Again, Basic Chile Sauce
and the toast on a hot dry skillet 4 ancho chiles and 2 guajillos. Soak
in warm water for about 20 minutes and then place the chiles in a
blender with enough of the soaking liquid to keep the blades moving.
Add a small chopped onion, Mexican oregano and some garlic. Blend well
and the fry in some fat for 5 minutes. Thin with chicken stock or water
and cook another 15 minutes or so. Add salt as needed and a touch of
sugar if the sauce is bitter.
The rest of the lunch was grilled turkey that had marinated in my pineapple vinegar, oil and some chile powder, and Hidatsa Red beans. And of course tortillas.