- 3 dried ancho chilies (about 2 ounces)
- 4 dried pasilla chilies (about 1 1/2 ounces)
- 1 1/2 cups fresh orange juice
- 3 garlic cloves
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.