I tried the recipe as is and it was good, but very time consuming. I decided to boil the chilies with a couple of jalapeños for about 25-30 mins. Strained only the ancho chilies. Then moved on to step 3. Included the jalapeños and left out the tomato paste and did not add the broth until it was in the sauce pan. I also used 1/2 a knorr caldo de pollo bullion cube with a cup of the water I used to boil the chilies. Slowly added that to the sauce to make sure it did not come out too watery. I only used about 1/2 of the broth. This saved a lot of time and still came out very tasty.

Reviewed On: Sep. 2, 2009