Salsa de chile colorado
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ancho chiles, wiped clean, | |
| Seeded, and stemmed | ||
| 4 | Pasilla chiles, wiped clean, | |
| Seeded, and stemmed | ||
| 2 | cups | Hot chicken stock |
| 3 | Cloves garlic | |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Red wine vinegar |
| 1 | Tomato, chopped | |
| Coarse salt, to taste | ||
| 2 | tablespoons | Vegetable oil |
| Freshly ground black pepper | ||
| To taste | ||
Directions
On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about
20 minutes.
In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
Yield: about 3 cups
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