How to make it

  • 4 oz. dried chiles (anchos, pasillas, guajillos, etc.)
  • 5 cloves garlic, unpeeled
  • 1 t. cumin seeds
  • 1 t. oregano
  • 1/2 t. black peppercorns
  • 2 - 2 1/2 c. chicken stock
  • 2 T. lard or oil
  • salt to taste
  • Very briefly toast chiles in a skillet over high heat, just until the color lightens a bit and you can smell them. Do NOT overdo this! Toast garlic cloves until soft and skin is charred. Remove and peel. Cover chiles with boiling water and soak for 20 minutes. Drain. Stem chiles and drain excess water from them. Process with the garlic and about 1/2 - 3/4 c. of the chicken stock into a smooth puree. If using guajillos, you MUST strain the puree in a food mill (easiest) or through a strainer (a pain).
  • Heat oil in the skillet until quite hot. Add puree, and stir constantly over medium-high heat until the puree thickens and darkens. Add the remaining stock, and simmer until the consistency of cream. Salt, if needed.

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    This is great, really good chile sauce, basic and so versatile. Love it. Thanks, dear.
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  • dee 13 years ago
    Thanks for the tip on CMC, I just had a look and I am inspired to cook and here it is just 6am UK time. Living here in the UK has been a great experience and I wouldn't change that for the world.. but it's time to be movin' back home to the USA. We are moving back in about 3 months time so will have all sorts of foodie things more readily available to us.
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  • bondc 13 years ago
    Ah, you live in England. You'd be surprised at how many varieties of dried chiles you can now buy at your local supermarket. Try CMC Foods (google them). They carry the best selection of chiles I've seen.
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  • dee 13 years ago
    I think, with all these wonderful chillies in so many of your recipes.. You should start a mail order biz for those of us who can't get them :-)
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