Ingredients
2 Ancho chile, stemmed and seeded
6 plum tomatoes
1 onion 1/4’s
3 garlic cloves, whole in skin
2 chipotle, chopped
2 tablespoon chipotle sauce
1 tablespoon olive oil
Preparation
Place tomatoes, onion and garlic in a 400 degree oven for 30 minutes until charred.
Bring water to boil and place Ancho chiles in water. Turn off water and let simmer for 10 minutes.
Dry Ancho chiles. Add tomatoes, peeled garlic and onion in blender. Add Ancho Chiles and Blend.
With one tablespoon of oil, cook the mixture for about 5 minutes over low heat.
