Yield: 1 Servings
|6 ounces||(about 10 to 12 ) whole dried ancho; pasilla or california chiles, (or a mixture)|
|3 cups||Hot water|
|¼ cup||Tomato sauce or tomato puree|
|1 small||Clove garlic; minced|
|¼ cup||Salad oil|
|1 teaspoon||Oregano; crumbled|
Place chiles on a baking sheet. Toast lightly in a 400-degree oven for 3 or 4 minutes only, or until they give off a mild aroma. If you burn the chiles, they will be bitter.
Remove from oven and let cool to tough. Remove and discard stems, seeds, and any pink pithy material inside the chiles. Rinse in cool water, drain and then cover with hot water; let stand 1 hour.
Place chiles in a blender with enough of the water to blend. Mix until smooth. Alternately, scrape the pulp from the skin with a table knife, then put through a strainer.) Add remaining water, tomato sauce or tomato paste, garlic, salad oil, salt, oregano, and cumin. Simmer sauce gently for 10 minutes, stirring occasionally. Makes 3-½ cups.
Source: Sunset Mexican Cookbook Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@...> on Feb 1, 1998