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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
4 cups hot water or beef stock
1 cup onion, sliced
6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried cumin
1 tablespoon sweet Paprika
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon cracked black pepper
6 dried Anaheim Chile peppers, seeded
6 dried Guajillo Chile peppers, seeded
4 dried Ancho or Japonica chilies, seeded
Step by Step Instructions
Remove stems and seed from chilies.
Place all ingredients into the jar of your blender being sure to submerge all the chiles under the hot water or stock.
Cover and allow to sit for at least 20 minutes for the peppers to hydrate and soften.
When the chilies are hydrated, puree the mixture to a smooth sauce.
You may choose to run the sauce through a sieve or strainer to remove all the solids, or you can use it as is for a more rustic dish.
Use the sauce for enchiladas, Menudo, Chile Colorado or even as a sauce for tacos or burritos.
Store unused sauce in an airtight container or jar in the refrigerator and use within 1 week.