Ingredients Jump to Instructions ↓

  1. 6 Dried ancho or pasilla chile

  2. 1 teaspoon 5ml Salad oil

  3. 2 teaspoons 10ml Onions (large)

  4. 2 Garlic

  5. 1 Tomatoes

  6. 2 teaspoons 10ml Sugar

  7. 1 teaspoon 5ml Dry oregano

  8. 1/2 teaspoon 2 1/2ml Cumin

  9. 2 cups 125g / 4.4oz Chicken or turkey breast Salt Pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place chiles on a baking sheet and toast in a 300-degree oven until fragrant (3 to 4 minutes). Remove from oven; let cool. Discard stems, seeds and veins; then place chiles in a bowl, cover with 1-1/2 cups boiling water, and let stand until pliable (about 30 minutes). While chiles are soaking, place oil, onions, garlic, and 1 tablespoon water in a wide nonstick frying pan. Cook over medium heat, stirring often, until mixture is deep golden (20 to 30 minutes); if onions stick to pan or pan appears dry, add more water, Drain chiles, discarding liquid. In a blender or food processor, whirl chiles, tomatoes and their liquid, sugar, oregano, and cumin until smoothly pureed. Stir chicken and chile-tomato mixture into onion mixture. Reduce heat and simmer, uncovered stirring occasionally, until mixture is thick and flavors are blended (about 10 minutes). Season to taste with salt and pepper. Low-Fat Mexican Cookbook - Sunset Books - ISBN 0-376-02478-X


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