Salsa Macho
Nutrition
Calories: 3141.89 kcalCarbohydrates: 350.02 gProtein: 37.9 gFat: 3.61 gSaturated Fat: 1.28 gCholesterol: 1.52 mgSodium: 297.44 mgFiber: 35.14 gVitamin A: 1.255 IUCalcium: 922.43 mgIron: 7.73 mg
Ingredients
- 2 whole ancho chili
- 4 whole pasilla chiles
- 1 tbsp lard or vegetable oil
- 1/2 cup finely chopped white onion
- 2 whole Garlic clove minced
- 1 cup light beer
- 1 pinch salt to taste
- ΒΌ cup grated romano cheese
- 2 tbsp olive oil optional
Instructions
- Douse the chiles quickly in hot water--do not soak--and wipe dry and clean with a cloth. Slit the chiles open and remove the seeds and veins, reserving the seeds.
- Flatten the chiles as much as possible and toast on a warm comal or griddle, turning them over from time to time until they become crisp when cooled--about 5 minutes. Crumble the chiles into a small, deep dish.
- Heat the lard in a skillet and fry the chile seeds until crisp and brown.
- Drain and add to the crumbled chiles. Add the rest of the ingredients and stir well.
- To serve, sprinkle with the cheese and oil.