Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
soak:
20 mins
total:
35 mins
Yield:
1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a flat griddle or a
    large, heavy skillet. Toast
    5 large garlic cloves,
    unpeeled, turning once or
    twice until they are
    somewhat softened (they’ll
    give slightly when squeezed)
    and browned in patches,
    about 8 minutes. Peel.

    Advertisement
  • In same griddle or skillet,
    toast 4 large ancho chiles
    (2 oz total), cut open and
    seeded, in batches, turning
    and pressing with tongs until
    they are fragrant, pliable and
    have turned a brighter red,
    about 1 minute. Transfer
    chiles to a bowl of cold water
    and soak to soften, about
    20 minutes. Drain.

  • Toast ,1/2 tsp cumin seeds,
    5 whole peppercorns and
    1 whole clove in a small skillet
    over medium heat, stirring,
    until fragrant, about 1 minute.

  • Combine spices, drained
    chiles, toasted garlic, 1 clove
    raw garlic, 1/2 cup water,
    1 tsp cider vinegar, 1/4 tsp
    dried Mexican oregano,
    1/2 tsp salt and 1/2 tsp sugar
    in a blender. Blend until
    smooth, about 2 minutes,
    adding more water, 1 tbsp at a
    time, only if necessary to help
    mixture blend properly.

Advertisement
Advertisement