A few weeks ago, I made shredded beef tacos that called for chipotle peppers in adobo sauce. I didn’t have a can of that sauce on hand, but I had two or three bags of guajillo, ancho, and pasilla peppers leftover from a mole sauce I made a long time ago.
As I always do when I don’t have a store-bought version of something, I started searching for recipes for the real thing to see if I could make it at home. I decided to use a recipe from Emeril Lagasse (did you know that he has a cooking blog?), and it worked out perfectly. I didn’t taste it b/c of all the chiles, but the smell and look of the sauce looked perfect.
I re-used this sauce in the tamal/tamale pie I made the other day. Since my good friend requested that I post the recipe, I figured I would do it ASAP. (Love you, TSB!!) This sauce doesn’t take long to make, and I’m sure it tastes better than the store-bought variety. Enjoy!
adapted from Emerial Lagasse on Food Network
4 dried ancho chiles
6 dried guajillo chiles
2 Tbsp minced onion, divided
3/4 tsp minced garlic, divided
1 1/2 tsp salt (I used Kosher)
1/2 tsp sugar
1/2 teaspoon dried oregano (I used Mexican oregano)
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
Pinch ground cloves
1/4 cup cider vinegar
Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet, and transfer to a plate. Remove the stems and seeds and place in a saucepan.
Add enough hot water to just cover, and bring to a boil. Cover the pan, remove from the heat, and allow chiles to soak until very soft and plumped for about 20 minutes. Strain in a fine mesh sieve over a bowl, and reserve soaking liquid separately.