Plus:更多烧烤食谱和技巧
将辣椒冲洗在冷的流水下，摆脱多余的东西，但不要干燥。将烤架或铸铁煎锅用中等高温设置，直到接触时一滴水嘶嘶作响。一次将辣椒放在烤架上，让它们加热，偶尔用钳子转动，直到水蒸发而辣椒味为止。让an脚允许30至45秒钟，对于Guajillos（非常薄的皮肤）稍少一些。辣椒应该变得干燥，热和芳香。不允许他们真正开始烘烤，否则他们会有可怕的灼热风味。完成后，将其从烤架上移开，然后放入一个小碗中。用沸水慷慨地盖住，浸泡至少20分钟。排干浸泡的辣椒并储备。
而辣椒泡,准备的蔬菜,一个kind at a time. Set a heavy ungreased griddle or cast-iron skillet over moderately-low heat until a drop of water sizzles on contact. Place the unpeeled onion and garlic cloves on the griddle and cook, turning frequently, until somewhat softened, 15 to 20 minutes for the onion, and 8 minutes for the garlic cloves. Remove the onion and garlic from the griddle; when cool enough to handle, peel them over a bowl to catch the juices.
将番茄放在烤架上，茎末端。（以这种方式开始，它将减少果汁。）煮，经常转动，直到皮肤变黑并散发出15至20分钟的泡沫。转移到一个可以容纳果汁的碗中。同时，将番茄片烤在其果壳中，经常转弯以防止灼热，直到将它们轻轻变软10到15分钟。微妙地处理它们，以免挤压它们并刺穿皮肤。小心地将它们转移到碗中捕获果汁。当凉爽到足以处理的时候，将番茄剥去并从番茄中取出果壳。
将蔬菜与排水辣椒和地面香料一起放入搅拌机中，然后融合到光滑，高约3分钟。用木勺，将果泥通过中间筛子将其迫使果泥进入碗中。
In a medium saucepan, heat the lard over moderate heat until rippling. Add the puree, cover and cook for 10 minutes, stirring occasionally. Stir in 1 teaspoon of salt.
In a small bowl, mix the masa with 1/2 cup water and whisk into the sauce. Bring to a simmer and cook, whisking constantly, until the sauce is somewhat thickened and the flavors well blended, about 15 minutes.