1/2 lb Dried Guajillo Chiles
3 c Water
5 Large Cloves Roasted Garlic
1 ts Ground Cumin
1 ts Salt
1/2 lb Roma Tomatoes
2 ts Toasted Pumpkin Seeds
1/2 c Cider Vinegar
1 ts Mexican Oregano
-roasted and ground
: GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed
the chiles, then place them in a skillet, on a comal, or in a 250 degree
oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and
be careful not to scorch them or else they will taste bitter; this in
turn will make sauce taste bitter. The chiles should then be added to
water that has been heated t just below the boiling point, if it is
boiling, the chiles will lose flavor. Use just enough water to cover the
chiles and press them down with a lid. Allow them to sit for 20 minutes
or until they are soft. At this point, you should taste the water to see
if it is bitter, discarding it if it is. The chiles can then be used as
directed in the recipe.
: METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles.
Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut
oil
or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes,
stirring continuously. Add a little water if necessary.
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