Make sure chiles are clean. Cut open chiles and discard stems and seeds. Cut chiles into small pieces. Place all ingredients in a saucepan and bring to a boil. Remove from heat and let stand 45 to 60 minutes until chilis are softened.
Place all ingredients in a blender. Cover and blend until smooth.
Use sauce for enchiladas, tamales, and chicken molé.
Ingredients
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3 chile ancho
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3 chile negro
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3 chile mulato or California chilis
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1/2 teaspoon Salt
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1/2 teaspoon cumin seeds
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2 cloves garlic
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1 square unsweetened chocolate (1 ounce square)
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1 quart water
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