Ingredients
5 ancho peppers, stems and seeds removed
2 medium size corn tortillas
4 cups hot warm water
6 black peppercorns, ground
2 garlic cloves
½ tablespoon annatto seeds, ground
2 tablespoons canola or olive oil
3 medium tomatoes, seeded and diced
3 epazote leaves, chopped
salt to taste
Directions
1
Wash hands with warm soapy water. Wash produce thoroughly.
2
In a comal or skillet over medium heat, slightly toast peppers, then tortillas.
3
Soak peppers in water until softened.
4
In a blender put peppers and their soaking liquid, tortillas, pepper, cloves and annatto seeds, process until smooth.
5
In a medium pot heat oil over medium heat. Add tomatoes and epazote, and sauté for about 5 minutes.
6
Pour chile-tortilla mixture into pot, bring to boil and cook for 15 minutes.
7
Serve warm or chilled over cooked seafood or as a salsa for tacos.
Nutrition Facts
8 servings
Serving size
1/2 cup
- Amount per serving
- Calories70
- % Daily Value *
- Total Fat 45g58%
- Saturated Fat 05g25%
- Cholesterol 0mg
- Sodium 45mg2%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
- Total Sugars 0g
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
5 ancho peppers, stems and seeds removed
2 medium size corn tortillas
4 cups hot warm water
6 black peppercorns, ground
2 garlic cloves
½ tablespoon annatto seeds, ground
2 tablespoons canola or olive oil
3 medium tomatoes, seeded and diced
3 epazote leaves, chopped
salt to taste