Ingredients: |
Ingredients: 4 chipotle chiles, dried
2 guajillo chiles, dried
Large bowl
1 onion, chopped
1 tbsp. vegetable oil
Medium saucepan
1 (15 oz.) can diced tomatoes
1 cup beef broth
3 tbsp. apple cider vinegar
1 tbsp. brown sugar
½ tsp. salt
¼ tsp. black pepper
¼ tsp. cumin
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Directions: |
Directions:1:Combine the chipotle chilies with the guajillo chilies in a large bowl. Add hot water to the bowl until the chilies are submerged and let stand for 15 to 20 minutes or until soft. Drain the water.
2:Remove the stems and chop the chilies into small pieces. Add the onion and vegetable oil to a medium saucepan, and saute over medium heat until soft.
3: Add the chopped chilies, tomatoes, broth, vinegar, brown sugar, salt, pepper and cumin to the saucepan and mix well. Simmer the ingredients for 15 to 20 minutes, or until thick.
4:Transfer the chipotle sauce to a food processor and puree for one to two minutes, or until uniformly smooth. Pour into an airtight container, and place in the refrigerator.
5
Let the chipotle sauce sit for 16 to 24 hours before using, allowing the flavors to meld. Remove the from the refrigerator and warm to room temperature before serving.
Tips & Warnings:
The chipotle sauce can be used immediately after blending if necessary, but will be less flavorful. Guajillo chilies are dark peppers with thick, leathery skins. They are commonly grown in Mexico, but can be found in well stocked grocery stores and specialty food stores.
NEVER, EVER touch your face after handling chilies. The juice can cause irritation if it comes in contact with the eyes, nose or mouth. Trust me, I have made this mistake and suffered for hours afterwards. I know use disposable gloves when handling any sort of hot chilies or peppers. |
This recipe for Authentic Mayan Style Chipotle Sauce is from