Enchilada Sauce

Directions

1. 1
   Place dried chili pods in large stockpot and cover with water.
2. 2
   Bring to boil and cook until pods are very soft and stems remove easily.
3. 3
   Remove all stems, but leave seeds (seeds are heat).
4. 4
   Place softened pods in food processor/blender and emulsify until seeds are no longer visible.
5. 5
   While processing, add all remaining ingredients, except beer.
6. 6
   Once processing is completed, return sauce to stockpot.
7. 7
   Add beer and cook down to desired consistency.