Pasilla Chile Sauce (Elote)

Ingredients

.5 cups chopped onion

8 cloves garlic, smashed and peeled

4 pasilla chiles

4 cups water or beef broth

1 teaspoon ground allspice

1 teaspoon dried Mexican oregano

1 teaspoon salt oil as needed

Directions

Fry the onion and garlic in a small saucepan coated with oil until it is quite brown but not burnt. Tear the chiles into chunks about 2 inches long and fry with the onion and garlic for 1 minute, till they are fragrant. Add the remaining ingredients and simmer until the chiles are soft. Cool slightly, purée, and refrigerate until needed.

Notes

Put on tri tip or duck