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40 dried guajillo chiles 20 dried ancho chiles 20 dried pasilla negro chiles 2 1/2 cups fresh orange juice Grated zest of 1 orange 1/3 cup firmly packed dark brown sugar 9 cloves garlic 1 1/2 tablespoons cumin seed, toasted and ground (page 164) 1 1/2 tablespoons dried Mexican oregan [...]
Read the recipe at epicurious.com
