Yield: 1 Servings
Measure | Ingredient |
---|---|
2 larges | Tomatoes |
8 mediums | Tomatillos; with husks and stems removed |
2 \N | Ancho chiles; with stems and seeds removed |
1 \N | Clove garlic |
2 slices | Onion; 1/4 inch thick |
2 \N | Chipotle peppers in adobo; to 4 |
¼ teaspoon | Toasted cumin seed; or cumin powder |
1 teaspoon | Salt |
2 teaspoons | Corn oil |
½ cup | Lowfat sour cream; thinned with |
2 tablespoons | Skim milk |
Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl.
Posted to CHILE-HEADS DIGEST by "Jim Tidwell" <snd1jlt@...> on May 29, 1998