Description
Made with 2 kinds of dried chiles.
Ingredients
- 1 package (1 1/2 Oz. Size) Pasilla Ancho Dried Chiles
- 1 package (3 Oz. Size) Dried Chili California Peppers
- 3 cups Soaking Liquid From Boiling And Soaking The Chiles
- ½ Onion, Coarsely Chopped
- 4 cloves Garlic, Peeled
- ½ teaspoons Sea Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Ground Cumin
- ½ Of A Lime (Juiced)
- 1-½ teaspoon Dried Mexican Oregano Leaves
- 2 pinches Ground Cinnamon
- 2 teaspoons Sugar
- 2 Tablespoons Masa Flour
- 2 Tablespoons Beef Bouillon Granules
- 1 package (1 1/2 Oz. Size) Pasilla Ancho Dried Chiles
- 1 package (3 Oz. Size) Dried Chili California Peppers
- 3 cups Soaking Liquid From Boiling And Soaking The Chiles
- ½ Onion, Coarsely Chopped
- 4 cloves Garlic, Peeled
- ½ teaspoons Sea Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Ground Cumin
- ½ Of A Lime (Juiced)
- 1-½ teaspoon Dried Mexican Oregano Leaves
- 2 pinches Ground Cinnamon
- 2 teaspoons Sugar
- 2 Tablespoons Masa Flour
- 2 Tablespoons Beef Bouillon Granules
Preparation
Rinse and dry off the dried chili peppers. Heat a large skillet to medium heat. Add the chiles to the pan and lightly brown on each side of the peppers. Remove chiles from the skillet and let them cool. Carefully snap off the stems and shake out the seeds into a bowl. If needed, break the peppers in half to shake out the seeds. Discard the stems and the seeds.
Fill a large pot about half full with water and add the chiles. Bring the water to a boil for about 30 minutes then cover the pan and remove from the heat. Let it sit for another 45 minutes to an hour.
Using tongs, transfer the chiles to a blender. Add 3 cups of the soaking liquid to the blender. Then add the onion, garlic, salt, pepper, cumin, lime juice, oregano, cinnamon, sugar, masa flour, and beef bouillon granules. Blend on the sauce setting. Taste the sauce and if needed, add more salt. Serve over cheese or meat enchiladas, burritos (for a wet burrito), or over pulled pork.
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