500 grams tomatoes
- 6 dried chiles de árbol
- 3 dried puya chiles
- 1/2 white onion
- 2 garlic cloves
- 1/4 cup water
- 2 tablespoons vegetable oil
- Salt to taste
Preparation
- Roast the tomatoes, onion, and garlic cloves on a griddle or skillet over medium heat, turning occasionally until golden brown and with black spots.
- Remove the seeds and veins from the chiles de árbol and guajillo chiles.
- In a separate skillet, heat 1 tablespoon vegetable oil over medium heat and fry the dried chiles for 1-2 minutes until fragrant, taking care not to burn them.
3.In a blender, place the roasted tomatoes, roasted onion, roasted garlic cloves, fried chiles, and 1/4 cup water.
- Blend until smooth. If necessary, add more water to reach desired consistency.
4.In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Pour the blended sauce into the pan and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors are well integrated.
- Adjust salt to taste.
5.Let the sauce cool slightly before serving on tacos, grilled meat, or any dish of your choice.