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Ingredients
2 cups rich beef broth
1 to 5 dried chiles de arbol, depending on desired piquancy, washed
4 dried ancho, guajillo, pasilla or New Mexico chilies in any combination, washed
2 tablespoons peanut oil
5 cloves garlic, minced
½ teaspoon salt
Nutritional analysis per serving
7 grams carbs; 168 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 637 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
- Step 2
Place ½ cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.
Private Notes