Substitute for Sauce from Asado de Puerco
Rate this recipe
- 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
- 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.
2comments inSubstitute for Sauce from Asado de Puerco
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
You could use it as both, but I like it better as a salsa 🙂