This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
Ingredients4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here
InstructionsSimmer the chiles in a pot of water for 15 minutes to soften. Remove the chiles and reserve the water. Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth. Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently. Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.
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