Recipe by Scott Richter. Makes about 2 cups.
Ingredients
1/2 pound dried ancho chiles
1 pound fresh Roma tomatoes
Juice of 1 lime
1 tablespoon chopped cilantro
Salt and pepper
Directions
Preheat oven to 350 degrees. Slice tomatoes in half lengthwise. Toss in olive oil, salt and pepper. Spread out on a sheet pan and bake for 1 hour.
Meanwhile, rehydrate chiles in hot water for 30 minutes. Puree chiles in food processor with 2 tablespoons of the soaking liquid. Strain through mesh strainer.
Stir remaining soaking liquid and chile puree to a medium-sized pot on stove. Add in roasted tomatoes and bring to boil. Lower heat and simmer until reduced by half. Puree in blender, add lime juice, cilantro, salt and pepper. Serve with ropa vieja beef.
