| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Mexican |
Sauces, Mexican |
1 |
Servings |
INGREDIENTS
| 3 |
|
Ancho chilies |
| 3 |
|
Huajillo chilies |
| 4 |
|
Garlic cloves |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Sesame seeds |
| 4 |
|
Cloves |
| 1/2 |
c |
Pumpkin seeds |
| 6 |
|
Sprigs fresh oregano |
| 1/4 |
c |
Flour |
| 3 |
c |
Red wine |
| 1/4 |
c |
Shallots; chopped |
| 1/4 |
c |
Olive oil |
|
|
Salt and pepper |
|
|
Lemon juice |
|
|
Chicken broth |
INSTRUCTIONS
Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3 of
liquid and reserve. In a food processor, puree chilies and garlic along
with oregano leaves until very smooth. Pass mixture through a fine
strainer. Over high heat reduce red wine with chopped shallots until liquid
is almost gone. In a nonstick pan, toast cloves, pumpkin seeds and sesame
seeds over medium heat. Add reserved liquid from chilies and reduced red
wine mixture, stirring to mix. In separate saucepan make a brown roux by
cooking flour and olive oil over medium-low heat, stirring continuously
until golden brown. Combine pureed, strained chile mixture and reduced
mixture with roux. Season with salt, pepper and lemon juice to taste.
Adjust consistencey with hot chicken broth to make more saucy, if desired.
Serve with cooked turkey, chicken, pork or beef. NOTE: Any mild, red chili
can be substituted for the Huajillo chilies if they can't be found.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 25,
1998
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