Salsa de Tomatillo y Chipotle (Roasted Tomatillo-Chipotle Sauce)

Ingredients:
4 chipotle mora chiles (with seeds), wiped clean, stemmed, toasted, and soaked
1 ancho chile, wiped clean, stemmed, seeded, toasted, and soaked
6 garlic cloves
4 cloves
2 tsp. dried oregano
2 tsp. salt
1/4 tsp. ground cumin
3/4 cup water
3 Tbsp. vegetable oil
1-1/2 pounds tomatillos, husked, washed, and roasted
2 Tbsp. shaved piloncillo or 1-1/2 Tbsp. dark brown sugar plus 2 tsp. molasses

Instructions:

Drain the chiles well and put them into a blender jar, then add the garlic, cloves, oregano, salt, cumin, and 1/2 cup of the water and blend until smooth.

Heat the oil in a medium-heavy saucepan over medium heat, then pour in the chile mixture and rinse out the blender with the remaining 1/4 cup water and add that to the pan (set the blender jar aside). Bring the sauce to a boil, stirring to incorporate the oil, then adjust the heat so the sauce is just simmering.

Blend the tomatillos, with their juices, until smooth, then pour the mixture into the sauce and stir in the piloncillo. Simmer the sauce, stirring occasionally, until it becomes shiny and little dots of fat rise to the surface, about 30 minutes. Add some water, a small amount at a time, if the sauce becomes too thick before turning shiny. The sauce can be prepared up to 2 days in advance and refrigerated. Bring the sauce to a simmer, adding water as necessary to restore it to the right consistency, before using.

Recipe from “Rosas New Mexican Table Friendly Recipes for Festive Meals” by Roberto Santibanez, ISBN: 1579653243.