11143 25 mins 25 mins 4 cups Tue Oct 09 11:16:00 -0700 2007 Fri Nov 16 13:24:49 -0800 2007 Mexican CHOW http://www.chow.com/recipes/11143 Fri, 16 Nov 2007 21:24:49 GMT The mother sauce of Border Cuisine The mother sauce of Border Cuisine. This is a great basic sauce that can accompany enchiladas, be spooned over tamales, or be used as a dip for chips.

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Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Cook until chiles and tomatoes have softened, about 5 minutes.

With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients. Pour in 1 1/4 cups of the chile cooking liquid. (You may have to do this in batches to avoid overflowing.) Cover and blend on high until smooth, about 4 minutes.

Season well with salt and serve immediately, or cover and refrigerate for up to a week.

]]> http://www.chow.com Kate Ramos 67 Condiment/Sauce 58 4 dried New Mexican chiles, stems and seeds removed

]]> 6 dried arbol chiles, stems and seeds removed**

]]> 109 2 medium Roma tomatoes, cored

]]> 54 1 medium yellow onion, peeled and quartered

]]> 153 1/2 cup cilantro leaves and tender stems

]]> 74 2 medium cloves garlic, peeled

]]> 199 2 teaspoons dried oregano

]]> 283 1 teaspoon ground cumin

]]> 5931 kate ramos 1 chow 512 mexican 513 mexico 390 spicy 11116 enchiladas 1159 salsa 384 easy 332 vegan 435 vegetarian 11117 dairy free 10053 gluten free 3444 make ahead 769 crowd pleaser 318 snack 273 party 216 holiday 578 spice