INGREDIENTS
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3 dried ancho chiles, seeds and stems removed
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3 tablespoons lard (or if you must, cold-pressed high-oleic/high-stearic sunflower oil)
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1/2 a yellow onion, finely chopped
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4 garlic cloves, chopped
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2 teaspoons ground cumin (10 ml)
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2 teaspoons chili powder (10 ml)
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1/2 teaspoon dried oregano (2.5 ml)
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2 1/2 cups beef broth (600 ml)
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1 tablespoon tapioca flour (15 ml)