Created by ellie on January 29, 2023
Step 1: Over low heat heat a dry skillet until hot (10 minutes) and then toast the ancho chiles until they have softened and begin to toast and change color (10-15 seconds per side).DO NOT BURN.
Step 2: Place chile in bowl and cover them with boiling water and let soak for 10-15 minutes until soft; drain, reserving 1/2 cup of the liquid and set aside.
Step 3: On the same skillet over medium heat roast the tomato, turning a few times to get even charring (8-10 minutes). ***You can always char the tomato under the broiler or on a grill, turning halfway for about 10 minutes.
Step 4: In a blender place the chiles and the reserved liquid also with the rest of the ingredients including the tomato (-salt) and puree until smooth; strain through a side into a pitcher, cover and refrigerate.
Step 5: Serve chilled or over ice. It is traditionally served along side tequila as a chaser.