- 2 Dried Arbol Chiles
- 1 Dried Guajillo Chile
- 2-3 Tablespoons Vegetable Oil
- 3 Cloves Garlic
- 1 Onion, coarsely chopped
- 1 1/2 Cups unsalted , lightly roasted, or 1 Cup peanut butter (no sugar added)
- 1/4 – 1/2 Cup warm Chicken stock (or buillon)
- 1/2 Chipotle (canned in adobo sauce)
- 1/8 Teaspoon Cinnamon
- Pinch of Ground clove
- Freshly ground black pepper, to taste
- Salt to Taste
Re-Hydrate the arbol and guajilloby placing them in hot water until they soften. Remove stems and corasely chop.
Add the oil to a large skillet set over medium heat. Add the arbol and guajillo, garlic and onion and sauté until softened. Remove from the pan and set aside.
If using, add more oil (if necessary) to the skillet and set it over medium heat. Add the and roast them about 30 seconds to a minute, stirring continually. Remove and set aside.
In a blender, combine the chile-garlic-onion mixture and about 1/4 cup of thestock. Add the chile(s) and a tablespoon of the adobo sauce, blending well.
Add the(or the peanut butter) and 1 or 2 more tablespoons of stock. Blend until smooth. Add the cinnamon, clove, pepper and salt to taste. Taste and add additional adobo, salt, pepper, or stock to adjust seasoning and thickness, if desired.
Thisperfectly complements roasted , served with rice and warm tortillas.
Posted by Lindsay