Yield: 1 Servings
|6.00 ounce||Medium-hot whole dried red guajillo chiles|
|Boiling water; to cover|
|1.00 tablespoon||Dried oregano|
|8.00||Garlic cloves; peeled|
|2.00 tablespoon||Vegetable oil|
|2.00 teaspoon||Sea salt; or to taste|
Recipe by: Susan Feniger and Mary Sue Milliken Heat a comal or a cast-iron skillet over medium heat until a drop of wat
Place the oil in a medium-size saucepan. Heat the oil over medium-high
This recipe yields about 2 cups of sauce.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6266 broadcast 04-24-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.