2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
1: Lightly grease baking sheet
0: Makes 2 dozen Additional sugar Preheat oven to 350 F
2: Bring currants and 4 Tbs orange juice to boil in small saucepan
3: Stir; remove from heat and cool
4: Combine flour and sugar in large bowl
5: Cut in butter until mixture resembles coarse meal
6: Stir in currant mixture and remaining 1 Tbs orange juice
7: Knead just until dough holds together
8: Roll dough out on prepared sheet into 10x12-inch rectangle
9: Trim edges and use scraps to square off corners
10: Prick entire surface with fork
11: Sprinkle with sugar
12: Cut into 24 squares, leaving in place on baking sheet
13: Bake until pale golden, 20 to 22 minutes
14: Recut while warm
15: Cool on rack
16: Store in airtight container
17: Bon Appetit