By Teresa Quizoz from the January 2011 Edition
5 dried ancho chilies
3 dried guajillo chilies
1 dried pasilla chilies
4 garlic cloves minced
1 tsp ground cumin
1 tsp ground cloves
1 tsp pepper
1 tsp white vinegar
1 onion Salt to taste
2 cups of tomato puree
4 lbs pork loin pork breast chicken.
Remove stems and seeds from chilies and discard. Place chilies in a saucepan and add water just enough to cover.
Bring to boil, simmer for 10 minutes. Let cool for 30 minutes
Place chilies , garlic, oregano, cumin, cloves, onion, salt, vinegar, tomato puree into a blender with 5 cups of water and blend to a puree textured-
Place meat in a saucepan wrap in tinfoil and broiled at 180 degree C , until meat is tender
(approx 2 hrs )
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