140 6 oz servings

Ingredients:

2 yellow onions, peeled and cut in half

1 cup garlic cloves, peeled and diced

6 poblano peppers, seeded, stem removed, cut in half

50 corn tortillas, 6 inch

6 ancho chilies, seeds and stem removed

1.8 ounce cumin seed, toasted and ground

2 ounce paprika, toasted and ground

.18 ounce coriander seed, toasted and ground

.4 ounce Oregano, dried

4 bay leaves

20 pounds Matriark Passata +

2 bunches cilantro

5 gallons water

5 cartons Matriark Upcycled Vegetable Concentrate

4 ounces kosher salt

.4 ounce black pepper, ground

 

Instructions:

  1. Roast the onion, garlic, tomato, poblano and ancho chilies at 400 12 minutes.
  2. Grill tortillas.
  3. Combine in pot with remaining ingredients
  4. Simmer for half an hour.
  5. Remove bay leaves
  6. Puree with emersion blender and pass through a conical strainer.
  7. Cool to under 40 degrees and refrigerate.