• Have a large bowl of boiling water ready

• Heat a little of the oil in a skillet and start frying the pasilla chile, a few at a time, on both sides, pressing them down as you turn them.

• Until the inside flesh turns a tobacco brown.

• This takes a few secons on each side.take care no tolet them burn.

• Drain each one of excess oil over the pan and put them into the water to soak. Only add a little more of the lard as you go along.

• Leave the chiles to soak for about 1 hour, no longer.

• Do not attemp to skin the chiles.

• Drain them and set aside until you want to blend them.

Prepare the Borracha Sauce:

• In a skillet heat the remained oil

• Sweat in, the Onion Chopped & the garlic also fine chopped

• Blend the pasilla chile with the sweaty onion & garlic in a blender with the chile soaking water

• Put in a skillet the blended mixture

• Add the orange juice and the dark beer.

• Bring it to boil and let it reduce

• Rectify the season with table salt and chicken bouillon powder.

• Let it cool