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6 each dried pasilla chiles -- stemmed & seeded
1 each dried New Mexico chile -- stemmed & seeded
1 tablespoon achiote paste
1 cup tomato puree
4 cloves garlic
1 medium yellow onion -- diced
2 cups chicken broth
1/4 cup almonds -- toasted
1/4 cup olive oil or lard
1 tablespoon cumin -- toasted
1 tablespoon smoked Spanish paprika
kosher salt -- to taste



Heat chicken broth and pour over the chiles. Soak till tender.
In a heavy bottomed sauce pan saute' almonds in oil or lard till browned, add garlic cloves, onion, cumin, achiote,paprika & chiles(reserve soaking broth).
Saute' till fragrant, add tomato puree, and chicken/chile soaking liquid.
Simmer for 20 min. Puree', season.