Substitute for Sauce from Asado de Puerco

Method3 steps

1. 1

   Step 1: Stem and seed both dried chiles if not already prepared. Preheat a comal or dry skillet over medium heat, then toast the ancho and guajillo for about 1 minute per side, until fragrant; avoid burning them.

   Uses 1 dried ancho chile, stemmed and seeded · 1 dried guajillo chile, stemmed and seeded

2. 2

   Step 2: Transfer both toasted chiles to a small saucepan and add the peeled garlic clove (1). Add enough water to cover them and provide 1 cup of cooking liquid for the blender. Bring to a gentle simmer over medium-high heat and cook for about 10 minutes, until the chiles are fully rehydrated and soft.

   Check softened chiles · 10 minUses Both toasted chiles from step 1 · 1 garlic clove, peeled · Water, enough to cover chiles and garlic and leave 1 cup cooking liquid for blending

3. 3

   Step 3: Let the cooked ingredients and measured liquid cool until safe for your blender. Blend both softened chiles, the garlic and exactly 1 cup of their cooking liquid with all the oregano, cumin seeds (1 pinch) and salt (¼ tsp) until completely smooth. Use as a salsa or sauce.

   Uses All chiles and garlic lifted from step 2, with their liquid measured separately · 1 cup measured cooking liquid from step 2; leave any excess behind · ½ tsp dried oregano · 1 pinch cumin seeds · ¼ tsp coarse sea salt