Ancho-Pasilla Tex-Mex Sauceby Rory
This simple sauce is great as a marinade for chicken, beef, and pork. It's also wonderful with seafood (particularly shrimp and scallops). Use to add a bit of Tex-Mex flavor to dinner from the grill.
Ancho-Pasilla Tex-Mex Sauce
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Heat a heavy skillet (like cast iron) over medium-high heat until the skillet is hot but hasn't started to smoke. Toast the whole ancho chilies, a few at a time. To toast the chiles, use tongs or a spatula to press each chile down into the hot pan for a few seconds per side. Toasting the chiles will make them more pliable.
Once toasted, remove stems, seeds, and veins (we strongly recommend rubber gloves for this step).
Purée the toasted chilies along with remaining ingredients in a blender until the mixture is smooth. Use as a marinade or condiment for grilled chicken, pork, steak, and seafood (especially scallops and shrimp).
Sauce may be made 2 days ahead and chilled, covered.