MMMMM-----Recipes in Meal-Master(tm) Format

      Title: Salsa De Chile Colorado
 Categories: Sauce, Chile, Southwest
      Yield: 3 cups 
 
      4    Ancho chiles wiped clean,
           Seeded , and stemmed
      4    Pasilla chiles wiped clean,
           Seeded , and stemmed
      2 c  Hot chicken stock
      3 cl Garlic
      1 tb Oregano
      1 tb Cumin
      1 tb Red wine vinegar
      1    Tomato chopped
           Coarse salt to taste
      2 tb Vegetable oil
           Freshly ground black 
           -pepper to taste

 
On a comal, over a medium high heat, toast the chiles until fragrant, about
30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20
minutes.
In a blender, place the chiles and stock. Blend until chopped. Add the
garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until
very smooth.
Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into
the oil and cook for about 10 minutes.
Yield: about 3 cups 10/16/96 show         Copyright, 1996, TV FOOD NETWORK,

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