This delicious super flavorful yet mild sauce originally appeared in Before & After by Susan Maria Leach but it’s too good to NOT feature here as well!
This sauce is perfect for spooning over any grilled or pan seared protein. The genius is that you can also use it to simmer eggs, chicken or shrimp in for a truly yummy meal!
Author: Susan Maria Leach, Before & After
Food Stage: Mexican
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 1 tablespoons olive oil
- 1 large sweet onion
- 5 garlic cloves, sliced
- One 14-ounce can fire roasted diced or crushed tomatoes, undrained
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon salt
- Tear the dried chiles into large flat pieces, removing and discarding the stems and seeds.
- Toast the chile pieces for a few seconds, one at a time, in a large nonstick skillet over medium-high heat, pressing down with a spatula until slight wisps of smoke appear.
- Transfer the toasted chiles to a small deep bowl, cover with 1 cup of very hot water to soften, and set aside while preparing the remaining ingredients.
- Heat the olive oil in a medium skillet over medium-high heat and sauté the onion and garlic until lightly browned and softened, about 5 minutes.
- Place the drained chiles, the cooked onion mixture, and the tomatoes with the juice, in the blender, and puree until very smooth.
- Pour into the skillet used to sauce the onions and garlic, stir in the cumin, oregano and salt. Bring to a boil, lower heat and simmer for about an hour to smooth out the flavors.