One hundred & one Mexican dishes

by Unknown

MEXICAN CHILE

Toast ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape), take out the veins and seeds and soak them in a quart of boiling water. Pass through a sieve twice, getting out all the pulp, and fry this chile liquor in two tablespoonfuls of boiling lard, which has been thickened with a tablespoonful of browned flour. While boiling add salt, a pinch of Mexican sausage, a pinch of sugar, a teaspoonful of cider-vinegar and a tablespoonful of oil. Cook all together in the lard for fifteen minutes.