Put the dried chiles directly in the flame of the burner and turning with pliers, broil. If you have a gas stove, place the peppers in a dry pan and tighten them until they are roasted.
Put the roasted peppers in a bowl and cover with boiling water. Put a plate or pan lid so they will not float up into the bowl. Soak the chiles for 30 minutes
While the peppers are soaked, heat oil in a pan. Add onion and cook for 4-5 minutes, until transparent.
Add garlic and cook for another 4-5 minutes.
This is what it looks like when done
Scoop out the seeds and stems of the peppers soaked in blender. Add the onion and garlic, 1/2 cup of the soaking liquid brew, 1 cup of pureed tomatoes and chicken broth or water. Blend to smooth paste
Pass the sauce through a sieve directly into a pan without oil.
Add the cumin and oregano. Season with salt and pepper to taste.
Mix well & simmer for 20 mins. or until it thickens. If you aren't using the sauce immediately, cool & store in a sealed container in the refrigerator. The sauce will last up to 1 month. Bon Appetite
- 4.0 Chiles anchos dehydrated
- Boiling water
- 1.0Tbsp Oil
- 1.0 White onion - chopped
- 2.0 Whole garlics - peeled and chopped
- 1.0c Tomato puree
- 0.0c Reserved water from chiles
- 2.0c Water or chicken broth
- 2.0tsp Ground Cumin
- 1.0tsp Oregano
- Salt and pepper to taste