To tone down the sauce for little mouths, omit some of the chiles.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Cut the chiles in half lengthwise; remove and discard the seeds and ribs. Set aside. In a small saucepan, bring the chicken stock and the water to a simmer. Add the chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in the tomato bottoms; add to the boiling water one at a time. Simmer until the skin begins to peel. Transfer the tomatoes to the ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
Step 2
Place the poblano pepper directly on the trivet of a gas stove over high heat. Turn the pepper with tongs as each side blackens. (You may also place the pepper on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off the blackened skin; discard. Cut the pepper in half; discard the seeds. Roughly chop the pepper, and set aside along with any juices that have collected in the bowl.
Step 3
Heat the olive oil in a large high-sided skillet over medium heat. Add the onion, scallions, and garlic; sauté until translucent, about 10 minutes. Add the tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to the pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
