Don't FEAR the Chiles!
One of the three sauces I made for our Tacos Arabes episode!
Ingredients:
1 white onion, large dice
4 cloves garlic, crushed, peeled
1 bay leaf
2 quarts unsalted beef stock
4 dried Pasilla chiles, stems and seeds removed
4 dried Ancho chiles, stems and seeds removed
4 dried Guajillo chiles, stems and seeds removed
1 dried Chipotle chile, stems and seeds removed
1 lime
1 t cinnamon
salt to taste
Instructions
1. Combine the white onion, garlic, bay leaf and 2 quarts beef stock. In a skillet over medium heat. Bring to a simmer.
2. While simmering, remove the stems and seeds from the chile’s (it’s okay if they get broken up, they get blended later).
3. Add the dried chiles to the broth and continue to simmer until the chiles are soft (about 30 minutes).
4. Remove the skillet from the heat.
5. Strain the ingredients and transfer them to a blender. Reserve the liquid.
6. Add 1/4 cup of the reserved liquid to the blender.
7. Add the juice of 1 lime, the cinnamon and a healthy pinch of salt.
8. Puree to form a chile paste.
9. Add more reserved liquid to make desired consistency It should be pourable, but not too thin.
10. Taste the red chile mixture and adjust seasoning with Kosher Sea Salt, to taste.
Equipment used:
Vitamix Blender
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