Ingredients:
- 4 dried ancho chiles, seeds and stems removed
- 2 dried guajillo chiles, seeds and stems removed
- 2 dried pasilla chiles, seeds and stems removed
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 can 28 oz crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
Put the dried chiles in a large pot and heat it over medium-high heat
Toast them for a few seconds on each side until they start to smell good
Watch out not to burn them
Take the chiles out of the pot and put them in a bowl
Put hot water over them and let them soak for 20 minutes, or until they get soft and bendy
Put the vegetable oil in the same pot and heat it over medium-low heat while the chiles soak
When you add the chopped onion and minced garlic, saut until the onions turn clear
After the chiles have cooled down, drain them and put them in a blender
Mix in the chicken broth, ground cumin, dried oregano, and the garlic and onion that have been sauted
Mix until its smooth
Put the chile sauce back into the pot and cook on low heat for 15 to 20 minutes, stirring every now and then
Add pepper and salt to taste
After the chile sauce has cooled, put it in jars or other containers to store it
Put it in the fridge for up to a week or freeze it to keep it longer
