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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: CCheryl
Servings: About 3 cups
This sauce is a staple in my house, if i have this sauce in the fridge, there are so many wonderful recipes that can be made, it will turn your breakfast into one you will think you were sitting on the beach in Puerta Vallarta, Enjoy!
4 ancho chiles wiped clean, seeded, and stemmed
4 Pasilla chiles wiped clean, seeded, and stemmed
2 cups good beef or chicken stock
6 cloves garlic roasted
1 white onion chopped, optional grilled or blackend
1 tablespoon oregano
1 tablespoon cumin
On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds dont burn them they will be bitter. Place in a bowl and 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,onions, oregano, cumin, vinegar, and salt and pepper. Blend until very smooth. you may want to run it thru a sieve, to get the seeds out,
At this point you may fry the sauce in 2 tablespoons of oil or lard, but this step is optional — If so, cook 10 minutes in the oil, otherwise just heat in pan for 10 minutes.
Note:
You may want to make a roux with some flour and oil to thicken.