Venison & braise
- Salt5 g per lb
Chile sauce
- Crushed tomatoes800 g
- Water500 g
- Pasilla chiles50 g
- Ancho Peppers50 g
Step 1: Toast the chiles & blend them into the sauce
Preheat oven to 300°F/148°C.
Heat a cast iron over medium high heat.
Remove the stems and seeds from the dried chiles. Open them flat and them on the hot cast iron on both sides (be careful not to burn them). Let cool.
Once cooled they should be crispy and crumbly.
Pour the water, crushed tomatoes, and salt into a high-powered blender. Crumble in the chiles and blend until fairly smooth. Set aside.
Step 1: Toast the chiles & blend them into the sauce
Venison & braise
- Salt5 g per lb
Chile sauce
- Crushed tomatoes800 g
- Water500 g
- Pasilla chiles50 g
- Ancho Peppers50 g
Preheat oven to 300°F/148°C.
Heat a cast iron over medium high heat.
Remove the stems and seeds from the dried chiles. Open them flat and them on the hot cast iron on both sides (be careful not to burn them). Let cool.
Once cooled they should be crispy and crumbly.
Pour the water, crushed tomatoes, and salt into a high-powered blender. Crumble in the chiles and blend until fairly smooth. Set aside.