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Categories:
ancho chiles vegetable broth white onion vegetable oil garlic all-purpose chile powder ground cumin oregano
Viewed: 37 - Published at: 3 months agoIngredients
- 3 whole ancho chiles, seeded and stemmed
- 3 cups vegetable broth
- 1/4 medium white onion, coarsely chopped (about 1/3 cup)
- 6 tablespoons vegetable oil
- 4 medium garlic cloves, minced
- 6 tablespoons all-purpose flour
- 1 tablespoon ancho chile powder
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
Method
- Place chiles in a small saucepan and cover with 1 1/2 cups of the vegetable broth.
- Bring to a boil over medium-high heat and cook until chiles have softened, about 5 minutes.
- Pour chile mixture (with cooking liquid) and onion in a blender, cover the lid with a kitchen towel, and blend on high until smooth, about 2 minutes.
- Add remaining 1 1/2 cups vegetable broth and blend to combine.
- Heat oil in a medium frying pan over medium heat until hot but not smoking, about 3 minutes.
- Add garlic and cook until soft and tender but not browned, about 1 minute.
- Add flour and cook, whisking constantly, until flour smells toasted but garlic remains pale in color, about 2 minutes more.
- Whisk in ancho chile powder, cumin, and oregano, then slowly pour in chile mixture.
- Whisk until chile mixture is completely incorporated, about 2 minutes.
- Remove from heat and season well with salt.
