4 Ancho chiles wiped clean,
Seeded , and stemmed
4 Pasilla chiles wiped clean,
Seeded , and stemmed
2 c Hot chicken stock
3 cl Garlic
1 tb Oregano
1 tb Cumin
1 tb Red wine vinegar
1 Tomato chopped
Coarse salt to taste
2 tb Vegetable oil
Freshly ground black
-pepper to taste
On a comal, over a medium high 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 10/16/96 show Copyright, 1996, TV FOOD NETWORK,
