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Mexican   -   Yucatan Sauce   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 4 Large Ancho Chiles
  • 4 Large Pasilla Chiles
  • 1/2 Teaspoon Pure Chile Powder
  • 1/2 Teaspoon Coriander -- ground
  • 1/2 Teaspoon Cumin
  • 1 Cup Water
  • 1 Medium Onion
  • 1/2 Teaspoon Orange Zest
  • 2 Tablespoons Orange Juice
  • 1 Tablespoon Gold Tequila
Directions Place chiles, chile powder, coriander and cumin in a saucepan. Add water and bring to a boil. Reduce heat and simmer until chiles are soft about 5 minutes. Remove chiles, reserve liquid. In food processor puree chiles, cooking liquid, onion and orange zest. Stir in orange juice, salt and tequila. Serve or refrigerate for up to 3 weeks.
Serves 1
Time to Make 0:00

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