Mexican Style Pork or Chicken Breast in Dried Chili Sauce

By Teresa Quizoz from the January 2011 Edition

Ingredients

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.

Recipe Instructions:

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

Drain chilies.

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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