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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 dried ancho chiles (1 oz) |
1 dried chipotle chile |
2 cups water |
1 small yellow onion, coarsely chopped |
2 garlic cloves |
1 tablespoon cumin seeds, toasted |
Directions:
1. Discard stems from chiles and remove seeds. Rinse chiles under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2-quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chiles), until softened, about 30 minutes.
2. While chiles are cooking, finely grind cumin seeds with a mortar and pestle or in an electric coffee/spice grinder.
3. Transfer chiles and vegetables with a slotted spoon to a blender and purée with cumin and cup chile water (save remaining chile water) until smooth. (Sauce should be thick but not stiff; add more chile water, 1 tablespoon at a time, if necessary.) Season with salt.
4. Cooks' note: Sauce may be made 3 days ahead, cooled completely, and chilled, covered. Reheat before serving.
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