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Categories:Viewed: 20 - Published at: a month ago
Ingredients
- 6 dried ancho chiles, roasted, then, soaked in hot water
- 2 dried guajillo chiles, roasted, then, soaked in hot water
- 2 tablespoons cinnamon (ground)
- 1/2 teaspoon clove (ground)
- 4 garlic cloves
- 3 tablespoons oregano (dried)
- salt and pepper, to taste
- 1/4 cup cider vinegar
- 1 roma tomato
- 1 small onion (quartered)
Method
- Toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn.
- Place the toasted chiles in a sauce pan, cover with water and bring to a boil. Boil on medium heat covered for 15 minutes.
- Place the chiles (stems removed) in the blender reserving the water they were inches Add in all the other ingredients and blend on high to make a fairly thick paste. Add some of the reserved water if needed to thin the sauce out.
- Marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat. Add additional water to cover the meat and slow cook it for 3-4 hours in the pot.
