Ingredients:
2 dried ancho chilies
1 tablespoon vegetable oil
¼ cup raisins (optional)
2 cups chicken broth
¼ cup chopped onion
2 tomatoes, peeled & chopped
dash dried leaf oregano
dash cumin
Preparation:
Remove stem and seeds of ancho. Cut into slices. Bring water to boil, pour water on slices, and soak for 20 minutes. Chop or blend chilies, then, sauté with onion in vegetable oil until onions are tender. Add tomatoes, raisins, cumin, oregano, and chicken broth; simmer 15 minutes or longer for desired consistency.
Use for sautee, as rub on fish and meat, with salsas, or as enchilada sauce.
