Ingredients

  • 2 cups rich beef broth
  • 1 to 5 dried chiles de arbol, depending on desired piquancy, washed
  • 4 dried ancho, guajillo, pasilla or New Mexico chilies in any combination, washed
  • 2 tablespoons peanut oil
  • 5 cloves garlic, minced
  • ½ teaspoon salt

    1 cups

    Preparation

    1. In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
    2. Place 1/2 cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.

    45 minutes

    Dining and Cooking