Salsa De Chile Colorado
Print This Recipe
INGREDIENTS 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
2 tablespoons vegetable oil
Freshly ground black pepper, to tasteOn a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. In a bowl, 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, salt and pepper. Blend until very smooth.
Over medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
Makes about 3 cups