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| What You Need: |
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12 dried ancho chilies
2 cups boiling water
¼ cup tomato paste
1 teaspoon finely chopped garlic
1 teaspoon crumbled dried oregano
½ teaspoon ground cumin
½ teaspoon sugar
1½ teaspoons salt
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| How To Cook: |
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1. Under cold running water, pull the stems off the allcho chilies, tear them in half and brush out their seeds. Tear the chilies into pieces, place them in a bowl and pour in the boiling water. The water should cover the chiliesby at least 1 inch; if necessary, add more boiling water.
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2. Let the chilies soak for about 1 hour, then drain the soaking liquid into a bowl andreserve it. Force the chilies through a food mill set over a small heavy saucepan or rub them through a fine sieve with the back of a spoon.
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3. Pour 1½ cups of the reserved soaking liquid into the chilies and mix well. Add the tomato paste, garlic, oregano, cumin, sugar and salt and, stirring constantly, bring to a boil over high heat.
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4. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes, or until the sauce thickens enough to hold its shape lightly in a spoon. Taste for seasoning.
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5. Serve the sauce with tortillas, tacos or tostadas. Or transfer the sauce to a bowl, cool it to room temperature. Covered tightly and refrigerated, the sauce can safely be kept for about a week. Reheat it briefly before serving.
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| Serving Size: about 2 cups |
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