Tags: Mexican, Vegetarian, Entree, Soup, Spicy
14 grams butter
250 grams onion
1 fresh tomatoes
10 Anaheim peppers
2 Jalapeno peppers
8 grams salt and pepper
2 grams ground mustard
2 grams oregano
3 grams garlic powder
57 grams butter
30 grams flour
Grill the Anaheim peppers ahead of time; when skin is blackened, place into plastic bag and leave to cool.
Remove skins and set aside.
Dice the onion and Jalapeno peppers.
Heat butter over medium-high heat until foamy, then saute onion.
Add tomatoes, peppers, and spices.
Bring to simmer then lower heat and continue simmering for 15 minutes.
Make a roux with the remaining butter and flour; slowly mix chili into roux while stirring constantly to thicken.
Serve with warm fresh tortillas.