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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Source: Coyote Cafe Ingredients:
4 ounces whole dried hot new mexico chilies (preferably chimayo) |
2 ounces whole dried ancho chiles |
2 ounces whole pasilla chiles |
2 canned chipotle chiles in adobo |
1 teaspoon adobo sauce |
2 quarts water |
1 lb roma tomato, blackened |
1 large white onion, chopped |
1 tablespoon olive oil |
5 cloves garlic, roasted,peeled,chopped |
1 teaspoon cumin |
1 1/2 teaspoons mexican oregano |
1 teaspoon salt |
2 tablespoons lard |
1 cup chicken stock (or more as needed) |
Directions:
1. Stem and seed chiles, roast at 250 for 3- 4 minutes.
2. Add to the water in a covered pan and simmer for 20 minutes.
3. Cool Blacken tomatoes under broiler.
4. Saute onion in oil over low heat until browned.
5. Put tomato, onion, garlic, chiles, cumin, oregano, adobo sauce and salt in a blender.
6. Add stock and puree to a fine paste.
7. Add lard to a skillet and heat to almost smoking.
8. Fry sauce at a sizzle for 5 minutes.
9. Do not allow to get too thick.
10. Add more stock if necessary.
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