Prep 20 mins
Cook 20 mins
I haven't made this yet, but I plan to soon. Use this ancho chile sauce with enchiladas, or use with grilled fish or chicken.
- 2 dried ancho chiles
- 1⁄4 cup onion, peeled and chopped
- 1 tablespoon vegetable oil
- 2 small tomatoes, peeled and chopped
- 1⁄4 cup raisins
- 1 dash dried oregano
- 1 dash cumin
- 2 cups chicken broth
- Soak ancho peppers in hot water for 15 minutes. remove stems and seeds; chop. Sauté chopped chilis and onions in vegetable oil until tender. Add the tomatoes, raisins, cumin, oregano, and chicken broth; simmer 10 minutes longer. Transfer to a blender and blend until sauce is smooth.