Description
Ingredients
Units
Scale
- 8 New Mexico Chiles
- 4 Guajillo Chiles
- 3 de Arbol Chiles
- 1/2 Onion
- 5 Garlic Cloves
- 1 cup Chile Soaking Water
- 1 cup Chicken Stock
- 3/4 tsp Salt
- 1 tsp Mexican Oregano
Instructions
- Sweat the chiles a few at a time in a dry frying pan. Cook them about a minute on each side until they become fragrant and begin to change color. When cool, remove the stems and seeds, tear the chiles into small pieces and put them into a bowl. Add hot water to cover and let soak for 30 minutes. Strain and reserve 1 cup of the soaking water.
- Dice the onion and chop the garlic. Heat some oil in a saucepan on medium heat, add the garlic and onion and cook for 5 minutes.
- Put the soaked chiles and one cup of soaking water into the blender. Add salt and Mexican oregano and blend coarsely.
- Add the onion and garlic to the blender and blend until fairly smooth.
- Add the broth to the blender and blend until very smooth.
- Heat some oil in the saucepan over medium-low and pour in the contents of the blender. Cook the sauce for 30 minutes or until it reduces to the desired consistency.
- Use right away, refrigerate for up to a week, or this sauce freezes well.
