6 dried Ancho chiles
15 dried mild red New Mexico chiles
2 to 4 tomatillos, depending on size
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon lard or bacon fat
Remove stems and seeds from the dried chiles. Rinse in cold water. Place chiles in a saucepan and cover generously with water. Bring pan to boil, remove from heat, cover and let stand about 30 minutes or until the chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan with just enough water to cover. Bring to boil, reduce heat, cover and simmer gently for 5 to 10 minutes or until very tender.Place the chiles with the tomatillos in a blender, along with about a cup of the water the tomatillos were simmered in. Blend until pureed. Process the chili sauce through a china cap or food mill to remove any seeds and skin. Return to saucepan at a low simmer, and add the remainder of the ingredients.
You can use this as the basis for chile con carne, enchiladas, tamales, menudo, posole or chilaquiles. Double or triple the quantities, depending on how much you need. Add chicken broth or water to get the desired consistency if sauce is too thick.