A great sauce used for many dishes including Chicken Adobado.
Ingredients:
- 8 guajillo chiles, dried
- 8 ancho chiles,dried
- 6 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon Mexican oregano
- 1/4 cup lemon juice
- 1/2 cup white vinegar
- 3/4 cup orange juice
- 1 medium onion, peeled and diced
- 2 tablespoons tomato paste
- 1/4 cup oil
- 1 jalapeno, seedes and diced (optional for added heat)
- 2 cups chicken or beef broth (depending on meat used)
- 1 teaspoon black pepper
- 12 cups of water
Preparation:
Add the water and half of the vinegar to a large pot.
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.
Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.
In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.
