Substitute for Sauce from Asado de Puerco
Recipe Yield
1 cup approximately
Cooking time
10 minutes
Rate this recipe
Ingredients
- 1 ancho chile stemmed and seeded
- 1 guajillo chile stemmed and seeded
- 1 garlic clove
- ½ teaspoon dried oregano
- Pinch cumin seeds
- ¼ teaspoon kosher or coarse sea salt
To Prepare
- On a preheated comal over medium heat toast the ancho and guajillo chiles for about a minute per side. Transfer to a small saucepan and add the garlic clove, cover with water, and set over medium-high heat. Cook for about 10 minutes, until the chiles are rehydrated.
- Place the chiles and garlic in the jar of a blender along with a cup of their cooking liquid and the oregano, cumin, and salt. Puree until completely smooth.
Comments
4comments inSubstitute for Sauce from Asado de Puerco
Ann foster
Apr 06
Do you happen to have a list of peppers and their tastes?
Pati Jinich
Apr 10
Hey Anne, if you go to my website patijinich.com and search for a particular pepper, you will find that for some I have individual blog entries, for example, for poblano, you can check out https://patijinich.com/poblano_peppers/ or for pasilla https://patijinich.com/pasilla_chile/ 🙂
Molenda
Feb 13
Hi Pati I just love your Recipes but I’m a little confused how to use this Sauce from Asado de Puerco, do we use it like cooking Meat in Adobo or do we use it like a Salsa ? Please let me know it really sounds delicious
Pati Jinich
Mar 08
You could use it as both, but I like it better as a salsa 🙂