Ingredients

• 6 ounces chili peppers, halved and seeded
• 3 tablespoons corn oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon salt

Instructions

1. Set oven rack 6 inches from the heat source and preheat oven's broiler.

2. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.

3. Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.

4. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.

5. Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.