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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Many sauces (especially canned) are much too bitter for me. I found this recipe on the net and added my own twists. The Chinese cooking wine adds a distinct flavor that mixes very well with the smoky guajillo chilles! Ingredients:
1 dried guajillo chilies |
2 dried new mexico chiles |
3 tablespoons vegetable oil |
1 large onion, finely chopped |
3 garlic cloves, finely chopped |
1 teaspoon ground cumin |
1 tablespoon dried mexican oregano (optional) |
1 cup chinese wine |
1 (16 ounce) can tomatoes, pureed |
2 cups chicken stock |
salt |
Directions:
1. Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes.
2. Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
3. Heat oil in a pot and on a low heat cook onion until soft.
4. Add garlic and fry briefly until fragrant.
5. Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
6. The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time.
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