Yield: 4 Servings
|6 larges||Chiles dry (morita or mulato|
|\N \N||Or guajillo or any kind) if|
|\N \N||The chiles are littles like|
|\N \N||Jalapeños or serranos, use|
|\N \N||15 chiles.|
|1 small||Clove of garlic|
|\N \N||Vegetable oil|
The kind of chiles that you use determine the final flavor, you can experiment with different kinds or mixing the different kinds of chiles.
But this is the basic recipe for prepare salsas with dry chiles.
Wash the chiles in water and discard the seeds and threads of chiles. Let stand in water at least 2 or 3 hours or all the night, if you do not have time let the chiles in warm water at least 30 min. Then ground with the other ingredients and in a sauce pan put a little amount of vegetable oil when it will be warm add the salsa and cook 30 min or more, the flavor of vineagar have to disapear, add water if need. When it is cook you can use for "Chilaquiles", "Enchiladas", and eggs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini