Recipes from Mexico :: Mexican Salsas and Condiments
12 large red dried chile peppers 3 Tbsp. flour 3 Tbsp. lard or canola (or other vegetable) oil 1 1/2 quarts water 1 tsp. salt 2 cloves garlic 1 pin. Mexican oregano Remove seeds and white threads or veins from peppers and wash in cold water; cook in boiling water for about 10 mins., or until tender. Remove the peppers and keep the water in which they were boiled. Grind the peppers to a paste; adding a little of the water in which they were boiled to make this easier; add in all 1 quart of the water in which the peppers were boiled. Heat the fat or oil in a skillet. Fry the garlic in this. Remove and brown the flour in this fat; gradually add the chile mixture and salt, stirring well. Simmer 10 mins. This will keep in a cool place for a while.
|
