Ancho or gujillo chile puree
- 3 ancho chiles
- 3 cups boiling water
- 1/4 white onion, coarsely chopped
- 1 garlic clove
- Fine sea salt
Heat cast iron skillet and cook chiles until pliable + fragrant, 4bout 1 min. Do not overcook or they will get bitter.
Put chiles in medium bowl + add boiling water. Let sit for 20 min until they soften. Strain chiles but reserve water.
Put chiles. 1/2 reserved water, onion, garlic and process until smooth, adding more water if necessary to get smooth consistancy. Run thru sieve.
*Substitute 8 guajillo chiles for anchos but allow 30 min for them to soften. Use about 3/4 cup of soaking water to puree.