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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 8 dried chilies, I usually use a mix of ancho and new mexico chiles
- 2 cups boiling water
- 2 tablespoons lard
- 2 garlic cloves, roughly chopped or mashed
- 12 teaspoon cumin seed, - (optional)
- 1 (8 ounce) can tomato sauce
- 12 teaspoon oregano
- 12 teaspoon vinegar
Method
- Place your dried chiles in a bowl and pour the boiling water over.
- Let the chiles soak.
- Oftentimes, I have had to put a lid or a plate on them to get them to stay submerged.
- Let cool until handleable, discard the stems, and retain your soaking water.
- Scrape the soft chile pulp from the skins and mash - or - puree the soft chiles with a little soaking water in a blender and then strain.
- Reserve.
- Using a heavy skillet, fry the garlic in the lard.
- If you like cumin, add the cumin at this time and fry for a minute until fragrant.
- Add the chile pulp and fry for a few minutes until you notice a darkening of color and thickening of texture.
- Add the tomato sauce, any reserved chile soaking liquid and the oregano and simmer on low for ten minutes -or longer if you would like a thicker consistency.
- When done, add the 1/2 t. of vinegar and add salt to taste.
- Enjoy in your favorite recipe!
- Makes bomb chilaquiles.
