Free Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero

gently piquant to blistering, depending on what chiles are used. My all-time favorite Mexican chile, the sweet, smoky, and mildly spicy ancho, gets top billing here. Or get crazy and use a blend of ancho plus others, such as pasilla, costeño, any kind of chipotle, or guajillo chiles, for a hot and nuanced sauce. There no end to the chiles you can try in this basic sauce that goes with well with beans, rice, enchiladas, or on top of tamales.
     
    Tip: For more information on choosing and handling dried chiles, see the tip box on page 15 in the Pantry section.
     
    3 to 4 ounces dried ancho chiles,
or a mix of any dried red Mexican chile
(such as pasilla, guajillo, costeño,
chile de arbol)
2 tablespoons peanut or corn oil
2 cloves garlic, chopped
1 small yellow onion, diced
1 teaspoon dried oregano, Mexican
oregano, or epazote
½teaspoon ground cumin
1 (15-ounce) can diced tomatoes
2 cups vegetable broth
½teaspoon salt, or to taste
     
     
    1. In a large saucepan, bring 1 quart of water to a boil. Have ready a medium-size glass or metal heat-resistant bowl.
    2. Heat a cast-iron skillet over medium heat. While the skillet is heating, slice open the dried chiles, remove the stems and seeds, and open the chiles so that they can be easily flattened when pressed with a spatula. (Wear gloves when handling hot chiles, or embrace a little pain.) Place the chiles in the heated skillet and use a metal spatula to press and flip them frequently to toast, about 1 minute. Watch the chiles carefully to prevent them from burning. Remove the skillet from the heat and transfer the chiles to the heat-resistant bowl. Pour the boiling water over the chiles and set aside for 10 minutes, to allow the chiles to soften. Drain the water from the chiles (this removes any overly bitter flavors from some dried chiles).
    3. In a large saucepan, combine the oil, diced onion, and chopped garlic. Heat the pan over medium heat, stirring garlic frequently for about 1 minute until sizzling and fragrant. Stir in the oregano and cumin, then pour in the softened chiles, tomato sauce, and vegetable broth, and simmer for 1 minute. Either use an immersion blender or pour into a blender jar, and puree the mixture to create a smooth sauce. (Return to the saucepan if the blender jar is used.) Bring the pureed mixture to a simmer over medium heat and, stirring frequently, cook for about 10 minutes. Season to taste with salt and serve.

SIMPLE LATIN TOMATO SAUCE
     
 
    • Makes about 2½cups sauce
    • Time: About 20 minutes
    • Gluten Free, Soy Free
 
     
    This is a very simple tomato sauce, perfect to serve alongside pupusas , tamales, sopes , or grilled seitan with rice and beans. Unlike Italian-style sauces, Latin-style tomato sauces are cooked just enough to keep the texture light and flavors fresh tasting. Typically, these sauces are pureed until smooth, but you can leave this one chunky if you prefer. Try experimenting with different kinds of canned tomatoes for different textures. This recipe does not make a ton of sauce; rather, a nice amount to serve as a condiment—but go ahead and double or triple it if you’re in need of tomato sauce for a crowd.
     
    1 tablespoon olive or vegetable oil
3 cloves garlic, minced
¼ pound yellow onion, diced small
1½ teaspoons dried oregano
½ teaspoon ground cumin
¼ cup vegetable broth, white wine, or
water
1 (15-ounce) can tomato sauce, crushed
tomatoes, or diced tomatoes
1 tablespoon lime juice
½ teaspoon salt
Freshly ground pepper
     
     
    1. In a medium-size saucepan, combine the olive oil and garlic and heat over medium heat until the garlic starts to sizzle, about 30 seconds. Add the onion and fry for about 5 minutes, stirring occasionally, until the onion starts to turn golden and transparent. Stir in the oregano and cumin and fry for another 30 seconds. Add the vegetable broth to deglaze the pan; simmer for 1 minute. Add the tomato sauce and simmer for 10 minutes. Season with salt,