- 3 dried guajillo chiles, seeded
- 2 dried ancho chiles, seeded
- 1 small chipotle en adobo sauce
- 1 ½ tsp coarse sea salt
- 1 tsp minced garlic, about 1 clove
- ¼ cup chopped onion
- 2 cloves roasted garlic, pulp squeezed out of skins
- 1 teaspoon top-quality Mexican oregano
- 1 small portion Abuelita Mexican chocolate, about ⅛ of a tablet
- 1 ½ tsp freshly-ground cumin
- 4 cups hot chicken or vegetable broth
- 2 tablespoons lard (preferred) or avocado oil
- In a large bowl, combine the seeded dried chiles and 3 cups of stock. Let the chiles soak for about 20 minutes, until softened.
- Heat 1 tablespoon of the lard or avocado oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the chipotle, roasted garlic, salt, oregano, and cumin and cook for about 5 minutes more.
- Using a slotted spoon, transfer the softened chiles into a large blender. Add all contents from sauté pan.
- Add in 1 cup of the chile-soaked stock, the remaining 1 cup of stock, minced garlic, and the Abuelita Mexican chocolate.
- Blend until smooth.
- Strain the sauce through a fine strainer and discard the pulp. Add more chili soaking liquid to thin the sauce to your liking.
- Heat the remaining lard or oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes.
- Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.
- Category: Recipes
- Calories: 115.33 kcal
- Sugar: 2.57 g
- Sodium: 632.82 mg
- Fat: 8.84 g
- Saturated Fat: 1.38 g
- Trans Fat: 0.0 g
- Carbohydrates: 9.56 g
- Fiber: 2.93 g
- Protein: 1.74 g
- Cholesterol: 0.0 mg