The Heart Of Texas

Enchilada Sauce  2 C dried guajillo chili peppers 1 C dried ancho chili peppers 1 large onion 1/4th C of toasted Comino Seeds (cumin) then pulverized in a spice mill 4 T cilantro bolita (coriander) lightly toasted then pulverized in a spice mill 4 T fresh garlic 1 T fresh cracked Tellicherry black peppercorns 1 T pink Himalayan sea salt 12 ounces homemade bone beef broth In a black iron skillet gently toast the dried peppers being very careful not to burn them. If you burn them throw them out. After they are gently toasted remove the stems and seeds. Combine all the enchilada sauce ingredients and blend in a Vitamix until real smooth and simmer for 20 to 30 minutes. Ground Beef About 1+ pound of extra lean ground beef. I used the best I could find. Miiler's Smokehouse. The second best is lean grass-fed ground beef from Whole Foods. Add and mix together toasted comino, cilatro bolita, garlic, salt and black pepper. I used olive oil in a black iron skillet t