MMMMM-----Recipes in Meal-Master (tm) Format
 
       Title: Salsa De Chile Colorado
  Categories: Sauce, Chile, Southwest
       Yield: 3 cups 
  
       4    Ancho chiles wiped clean,
            Seeded , and stemmed
       4    Pasilla chiles wiped clean,
            Seeded , and stemmed
       2 c  Hot chicken stock
       3 cl Garlic
       1 tb Oregano
       1 tb Cumin
       1 tb Red wine vinegar
       1    Tomato chopped
            Coarse salt to taste
       2 tb Vegetable oil
            Freshly ground black 
            -pepper to taste
 
  
 On a comal, over a medium high heat, toast the chiles until fragrant, about
 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20
 minutes.
 In a blender, place the chiles and stock. Blend until chopped. Add the
 garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until
 very smooth.
 Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into
 the oil and cook for about 10 minutes.
 Yield: about 3 cups 10/16/96 show         Copyright, 1996, TV FOOD NETWORK,
 
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