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Ingredientes
- 4 x Ancho chiles wiped clean, stemmed and seeded
- 4 x Pasilla chiles wiped clean, stemmed and seeded
- 2 c. Chicken stock warm
- 3 x Garlic cloves
- 1 Tbsp. Oregano
- 1 Tbsp. Cumin
- 1 Tbsp. Red wine vinegar
- 1 x Tomato minced
- Â Â Coarse salt to taste
- 2 Tbsp. Vegetable oil
- Â Â Freshly grnd black pepper to taste
Direcciones
- On a comal, over a medium-high heat, toast the chiles till fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 min.
- In a blender, place the chiles and stock. Blend till minced. Add in the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend till very smooth.
- Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 min.
- This recipe yields about 3 c. of salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 344 | |
| Calories from Fat 261 | 76% |
| Total Fat 29.63g | 37% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 767mg | 32% |
| Potassium 892mg | 25% |
| Total Carbs 14.39g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 3.88g | 3% |
| Protein 7.82g | 13% |
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