How to make it

  • Place the anchos on a baking sheet in a 200 degree oven for about five minutes until you can smell them roasting. Take care that they do not burn.
  • Saute the bacon until it renders its fat. Pour off all but a couple of tbs of fat, add the onions and garlic, and cook until the onions are soft. Add the oregano and cumin and cook for three minutes, stirring frequently. Stir in the tequila and the broth (or water) and bring to a simmer. Add the chiles, remove from the heat, and steep for five or ten minutes.
  • Cut the tomatoes in half and roast them cut side down in a heavy skillet over medium heat until blackened.
  • Place the ancho mixture along with the tomatoes in a blender or food processor and puree until smooth, adding more broth or water, if necessary, to make a sauce. The sauce should be smooth but not too thick. Return to the saucepan and simmer for 1/2 hour.
  • Add the chorizo, taking care not to boil the sauce. You don't want the sausage to burst. Simmer about 12 to 15 minutes, remove the sausage, slice it, and return it to the sauce along with the smoked chicken. Simmer 5 to 10 minutes mores.
  • Cook the pasta according to manufacturer's instructions, drain, and divide it on four plates. Ladle the sauce on top, garnish with the grated cheese and serve.

Reviews & Comments 3

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    " It was excellent "
    hot_it_up ate it and said...
    You know I'm gonna like this one. \0

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  • jo_jo_ba 14 years ago
    Cool! Where did you find the blue corn fettuccini?
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    " It was excellent "
    snowcat17 ate it and said...
    Is this the Fire Department?... HELP!!! My mouth is on FIRE!!!... from this wonderful recipe!!1 HIGH FIVE FORKS!!!
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