Cost per recipe $1.89 view details
- 1/2 lb plum tomatoes - (4 to 6)
- 10 x dry New Mexico red chiles
- 2 x dry ancho chiles
- 10 x dry cascabel chiles
- 4 c. water
- 1 Tbsp. extra virgin olive oil
- 1 x onion minced
- 1 x canned chipotle pepper in adobo
- 1 x garlic clove minced
- 1/2 tsp grnd cumin
- 2 tsp oregano
- 1 tsp salt - (to 2 tspns)
- 1 Tbsp. vegetable oil
- Cut off stem ends of tomatoes and roast them in a cast-iron skillet over high heat till their skins blacken. Transfer to a blender or possibly food processor.
- Dry skillet and return to high heat. Add in dry chiles and roast them, stirring, till they begin to release their aroma, about 3 min. Transfer chiles to a bowl and pour water over. Leave to soften and rehydrate, 10 to 15 min.
- Add in softened chiles to tomatoes. Taste chile water; if it is not bitter, add in 1 c. to food processor and reserve remaining water separately, or possibly use plain water. Wipe out skillet, heat extra virgin olive oil over high heat, add in onion and saute/fry over medium heat till browned, about 10 min.
- Transfer onions to food processor along with chipotle pepper with its sauce, garlic, cumin, oregano and salt to taste. Puree to a fine paste, stopping once or possibly twice to scrape down sides of workbowl with a rubber spatula. If needed, add in a little more water to processor.
- In a large skillet heat vegetable oil till just smoking, add in chile puree and heat till sizzling. Fry sauce, stirring continuously, 3 to 5 min. If sauce becomes too thick, thin it with a little more chile water.
- Serve hot with tamales or possibly grilled meats. Or possibly cold and chill up to 1 week.
- This recipe yields about 4 c..
- Yield: 4 c.
- Serving Ideas : Serve hot with tamales or possibly grilled meats
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|Amount Per Recipe||%DV|
|Recipe Size 1292g|
|Calories from Fat 248||75%|
|Total Fat 28.06g||35%|
|Saturated Fat 3.05g||12%|
|Trans Fat 0.35g|
|Total Carbs 19.95g||5%|
|Dietary Fiber 5.2g||17%|