On Thu, 24 Jan 2013 08:46:11 -0600, zxcvbob >
wrote:

> The essential ingredient is dried red chile peppers, and milder ones
> work better than the really hot ones. I like to use a mixture of
> guajillo and ancho peppers. Remove the stems and seeds, soak what's
> left in hot water until they are soft, then blenderize them with the
> soaking water to make a paste and strain out the skins and stray seeds.
> The resulting brick-red thin paste is your base. Add meat, onions,
> garlic, broth, etc, and simmer about an hour. Spices to use are cumin
> and oregano and maybe a little black pepper, but go easy on them because
> they can overpower the chili.

I'm going to try that sometime, thanks. I just buy the various
chilies in ground form and take it from there.

--
Food is an important part of a balanced diet.