This sauce is made from dried Guajillo and New Mexico Chiles, with a few chipotles to add some smoky flavor. We use this sauce for our beef barbacoa. It can also be used when making enchiladas rojas — or even to give your sloppy joes a little kick. If you don’t like the smoky flavor of chipotles in adobo sauce, simply omit them from the recipe. Enjoy!
- 7-8 dried New Mexico Chiles (1 oz)
- 7-8 dried Guajillo (or Ancho) Chiles (1 oz)
- 2 cups chicken stock (or water)
- 2 Tablespoons cooking oil
- 1 large onion, diced
- 6 cloves garlic, smashed
- 1/4 cup vinegar
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons ground coriander
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 4 chipotle peppers (canned in adobo sauce)
- 2 Tablespoons adobo sauce (from the canned chipotles)
- Remove the stem from the dried chiles and shake out the seeds. In a small pot, boil chiles in 2 cups of water. Remove pot from heat and cover with a lid.
- While the chiles are soaking, heat oil in 12" skillet over medium heat. Add onion and cook until onions are tender and starting to brown. Add garlic and stir, cooking for about 1 minute.
- Add peppers (with cooking liquid) and onions to a blender.
- Deglaze the skillet with 1/4 cup vinegar, scraping up any browned bits. Add this to the blender along with all remaining ingredients. Puree until smooth.