This is an extremely versatile Chile Salsa. I have made this and used it in a number of ways. I generally add pork to this Salsa (as pictured) and use it for tortas or tacos. This is also delicious when used for enchiladas. I have played with different chile pairings for this and really like how this one has ended up. There are layers of flavors here and it’s super easy to make.
What You Will Need:
- 3-4 dried Guajillo chiles
- 3-4 dried Ancho chiles
- 4 cloves of garlic
- 2 tbsp of olive oil
- 2-3 chipotles in Adobo sauce (I keep these frozen as I use them a lot)
- 1/2 medium onion, roughly chopped
- 2 tbsp Agave Nectar
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Oregano, preferably Mexican
- 1 tbsp Kosher salt
- 3 1/2 cups chicken broth
Take dried chiles and remove seeds and ribs. Boil some water and cover the chiles and unpeeled garlic cloves for 10-15 minutes until the chiles have reconstituted.
Add the chiles, garlic (peeled), about a 1/4 cup of the chile water and the rest of the ingredients minus the chicken broth to a blender and blend until smooth.
Add 1 tbsp of olive oil to a large frying pan on high heat. Fry the chile sauce, constantly stirring until it thickens, between 7-9 minutes.
Once thickened, add chicken broth, stir, and reduce heat until salsa thickens some more.
You can add prepared meat at this time, if desired, and warm through.