Instructions: Rinse chilis under cold running water and shake off excess moisture, but dont dry them. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. A few at a time, place the chilis on the griddle and let them heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released. Allow approximately 30 to 45 seconds in all per chili, slightly less for guajillos. The chilis should just become dry, hot and fragrant. Do not allow them to start really roasting or they will have a scorched flavor.

Place chilis in a small bowl. Cover generously with boiling water and let soak for at least 20 minutes. Drain the soaked chilis and reserve. While the chilis soak, prepare the vegetables. Using a griddle or cast-iron skillet thoroughly heated over low heat, fry the tomatillos, green tomato, onion and garlic.

Fry tomatillos in their husk. Cook, turning frequently to guard against scorching, until they are lightly softened all over, about 10 to 15 minutes.

Place tomato on griddle stem side down. Cook, turning frequently, until the skin is blackened and blistered all over, around 15 minutes.

Cook unpeeled onion and garlic, turning frequently, until somewhat softened, about 15 to 20 minutes for the onion, 8 minutes for the garlic. As each is done, remove to a bowl to catch the juices and set aside. Grind the peppercorns and cloves together in an electric coffee or spice grinder or with a mortar and pestle. When the roasted onion, garlic and tomato are cool enough to handle, peel them over the same bowl to catch the juices. Remove the husks from the tomatillos. Place the vegetables and their juices in a blender with the drained chilis and ground spices. Process to a smooth puree (about 3 minutes on high). With a wooden spoon or pusher, force the puree through a medium-mesh sieve into a bowl. In a medium-size saucepan, heat the lard or vegetable oil over medium heat until rippling. Add the pureed sauce and cook, covered, for 10 minutes,
stirring occasionally. Stir in the salt. In a small bowl, mix the masa with 1/2 cup water and whisk into the sauce. Bring back to a simmer and cook, whisking constantly, until the sauce is somewhat thickened and the flavors are well blended, about 15 minutes.

The amarillo is now ready to use as a filling, a thick sauce for tamales, or an accompaniment to whatever strikes your fancy.

Makes 2 1/2 to 3 cups.

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