Chiles Rellenos Sauce
- 1 onion
- 2 tablespoons oil
- 4 cups chicken broth
- 1 teaspoon black pepper
- 2 cloves garlic
- 2 cups tomato
- 1 teaspoon salt
- 1 tablespoon Mexican oregano
- Chop onion and crush garlic. Cook in oil until wilted.
- Add tomatoes and press through strainer. Mix with broth and bring to a boil.
- Season to taste with salt, pepper and oregano.
- Heat the chiles in boiling sauce for about five minutes.
Source: Elena's Secrets of Mexican Cooking - Elena Zelayeta