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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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½ cup oil
10 Chiles Arboles
2 Tomates
½ cup Canned tomato Sauce
½ teaspoon Salt
Heat the oil in a small cast iron pan and fry the chiles in it until they are a deep, burnished red. Remove to paper towels and blot off oil. While the chiles are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. stem chiles and break pods into pieces. Place the tomatoes, tomato sauce, salt and chiles in the bown in a food processor; process until chiles are broken up into small, dark flecks. Use for tacos and over eggs.