C Reyes
Nov 30, 1919, 12:00 AM
Post #2 of 5
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HELP need some recipies
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You probably got a bag of chile ancho, they are redish brown, kinda flat and wide, If they are longer than wider, and more to the black side, they are probably pasilla. Either way they are very tasty (the ancho is a dried chile Poblano or Anaheim).
For a salsa, just boil your dried chiles for 5 to 10 min in enough water to cover them (low heat) until they are soft. Pour in a molcajete or blender or food processor with onion (1/4 onion per chile) and garlic (1/2 garlic clove per chile) and salt to taste. Grind well. Then place in an olla (clay pot) or thick saucepan with good corn or canola oil (enough to glaxe the bottom of the pan) and fry the salsa for a few minutes, until it reaches the thickness you desire (thicker for adding to soups- pozole, thinner for enchiladas or chips or tacos). You might want to check on the salt again, and it is ready to eat, warm or cold. You can add some roasted tomatoes to the chiles before grinding, and you got another salsa.
I add this to Pozole, white hominy boiled with pork butt or shoulder, it gives it great flavor and color.
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