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Sunday, March 14, 2010


an amazing sauce for enchilads and many other mexican dishes.

Soak the following for a few hours:
10 sun dried tomatos
5 dried ancho chilis
2 dried arbol chilis
drain and set aside

Toast the following in 350 oven for 10 minutes:
1/2 cup almonds
1/2 cup sesame seeds
1/2 cup raisins
Put aside

in a frying pan, add 3 tbsp olive oil, 2 tsp sea salt and
2 onions, chopped
Cook for 10 minutes.
10 cloves garlic, minced
1/4 tsp cloves
1 tbsp ancho chili powder
2 tsp oregano
2 tsp cumin
1 tsp black pepper
1 tsp cinnamon
2 tbsp cocoa

cook for 15 minutes over low heat, stirring often, then add 4 cups stock. Bring to simmer, cover and let cook 2 hours. Puree till very smooth.


  1. do you buy sun-dried tomatoes or do you have your own method?