A Pati Jinich Recipe
Substitute for Sauce from Asado de Puerco
1 cup approximately
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.
