8ouncesDried Red Chile Peppers20 - 25 dried chile pods
1Tablespoonwhole cumin seedtoasted, or 1 teaspoon ground cumin
Waterenough to cover chiles
1heaping tablespoonMexican Pickling SpiceBe sure to include the dried red chile pepper in addition to the tablespoon.
2tablespoonsvegetable oil
1smallonionrough chopped
3garlic cloves
4cupschicken broth
2teaspoonMexican Oreganoor marjoram
1/2teaspoonsalt
Instructions
Heat a large fry pan over medium high heat. Dry roast the chile peppers in batches. About 2 minutes per side.
Once the chile peppers have been toasted and removed from pan, add cumin seeds. Shaking the pan, toast until fragrant. This should take about 1 minute.
In the same large fry pan, heat the vegetable oil. Cook the chopped onion until soft, about 5 minutes. Add garlic and cook until fragrant. Add toasted cumin seed and stir until warm and blended with the onion and garlic. About 1 minute.
Once the peppers are cool enough to handle, tear off the tops and shake out the seeds. Discard tops and seeds.
In a large sauce pot, add toasted chiles and Mexican pickling spices, Add enough water to cover. Cover and cook on low for 20 minutes. Drain the peppers in a collandar, saving out 1 cup of the chile water.
Transfer half the chiles to a food processor, removing as much of the pickling spice as possible. Add 1/2 of the chicken broth and puree until almost smooth. A few small chunks of chile pepper is always welcome.
Return the blended mixture to the pot. Repeat with the remaining chile peppers, broth. Add the cooked onions, garlic and toasted cumin seed (or ground cumin) to the 2nd batch and blend until smooth. Add this 2nd batch back into the pot.
Add Mexican oregano and salt and adjust seasonings if needed. I like to add in a splash cider vinegar and a pinch of sugar to balance flavors.
Simmer for about 10 minutes to blend flavors.
Notes
Omit Mexican pickling spice if you can't find it. Chile Pepper ideas:
Guajillo peppers are readily available and are mild in flavor.
New Mexico Dried Chile Peppers are a good choice and are available in mild, medium or hot.
Pasilla peppers are a good choice as they have a fruity flavor. They are milk to medium.
Nora peppers (Spanish paprika peppers) are nice.
I've used Mulata dried peppers, which are hot spicy.
Chile de Arbol peppers are readily available are are spicy hot.
Each combo will add a different nuance of flavor to your sauce.
Most times I'm braising a pork shoulder BUTT at the time I'm making this sauce. For enchiladas, or tamales. Don't hesitate to add a couple big spoonfuls of the pork broth to this sauce. It will add some great flavor.If you're not using right away, divide into 1 cup servings and freeze. This will last for nearly a year.