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•8 guajillo chiles, dried
•8 ancho chiles,dried
•6 garlic cloves
•1 teaspoon cumin
•1/2 teaspoon cinnamon
•1/4 teaspoon salt
•1 tablespoon Mexican oregano
•1/4 cup lemon juice
•1/2 cup white vinegar
•3/4 cup orange juice
•1 medium onion, peeled and diced
•2 tablespoons tomato paste
•1/4 cup oil
•1 jalapeno, seedes and diced (optional for added heat)
•2 cups chicken or beef broth (depending on meat used)
•1 teaspoon black pepper
•12 cups of water
Add the water and half of the vinegar to a large pot.
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.
Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.
In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.
Recipe from About.com
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