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6 ancho chiles
10 pasilla chiles
2 cups hot water
1 1-inch cinnamon stick
5 whole cloves
6 black peppercorns
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon cumin
6 cloves garlic, peeled
2 tablespoons mild white vinegar
2 bay leaves
2 tablespoons sugar
3 cups chicken stock
Toast chiles in shallow pan in a 300-degree oven until slightly
charred, 4 to 5 minutes, watching carefully and turning occasionally.
When cool enough to handle (wear latex gloves if skin is sensitive),
slit and remove seeds. Soak in hot water 20 minutes. Transfer
chiles and 1 cup of the water to blender. Add all ingredients
except vinegar, bay leaves, sugar, and stock. Blend well. Combine
with remaining ingredients in saucepan. Simmer for 15 minutes,
until sauce thickens.
Featured in Cafe Noche's
Little Boats de la Noche
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Cafe Noche
2409 Montrose
Houston, Texas
At Cafe Noche, not only is the food a work of art but the restaurant
itself is a gallery, its long dining room displaying colorful
paintings against stark white walls.
Produce
6 ancho chiles
10 pasilla chiles
garlic
Grocery
1 1-inch cinnamon stick
cloves
peppercorns
thyme
marjoram
cumin
mild white vinegar
bay leaves
sugar
2 cans chicken stock
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