Ancho & Guajillo Chile Salsa

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.

 

chile-salsa

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

 

Directions:

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.

Enjoy!

 

sig-blog

 

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