Prep 30 mins
Cook 50 mins
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!
- 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
- Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes.
- 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.
- Heat oil in a pot and on a low heat cook onion until soft.
- Add garlic and fry briefly until fragrant.
- Add remaining ingredients and the puree to the pot and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
- The onion can also be carmelized to make a sweeter sauce. That will add aboout 30 more minutes to the cooking time.