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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe was created to accompany Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce). Can be prepared in 45 minutes or less. Ingredients:
3 dried ancho chilies (about 2 ounces) |
4 dried pasilla chilies (about 1 1/2 ounces) |
1 1/2 cups fresh orange juice |
3 garlic cloves |
2 tablespoons olive oil |
3/4 teaspoon salt |
Directions:
1. Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.
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