Here is another simple recipe that will
WOW! your friends. Since I know you make most of the recipes posted
here, you already have both the ancho and pasilla chiles in your
pantry. These 2 chiles are among the most common dried chiles you
will find in your market. The other is the guajillo, but we won't be
using that one today.
After making this recipe, I have found
other ways to use this dip. I make a lot of chicken, most people
probably do. This is a wonderful sauce for grilled, sautéed or
roasted chicken; sandwiches and tacos too. You certainly don't need
to have company over to make this because it says 'dip'. Consider it
an accompaniment.
So here we go:
Makes enough dip for 4 people or 2
gordos....... (you will have to look that one up)
2 ancho chiles – stem and seeds
removed, wipe the chiles with a very slightly damp paper towel
2 pasilla chiles – do the same thing
with these
2 teaspoons oil (not extra-virgin)
½ white onion, rough chopped
2 cloves garlic
10 oz (300 grams) tomatillos, husks
removed, washed and chopped
½ teaspoon salt
½ cup sour cream
7 oz (190 grams) cream cheese, room
temperature
2 tablespoons cilantro
Heat the oil in a small skillet. Sauté
the dried chiles, onion, garlic and tomatillos until they are soft.
Pour into a blender with all the other
ingredients. Blend until it is a spreadable consistency.
As a dip, serve with tortilla chips or
crackers. As a spread, use your imagination!
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