Use this sauce on top of enchiladas, burritos…any dish you’d like to smother in it.
1 tablespoon olive oil
10 New Mexico dried red chile pods, stemmed and seeded
5 dried chile de arbol peppers, stemmed and seeded
1/2 yellow onion, diced
2 cloves minced garlic
2 cups chicken stock
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
2 teaspoons honey
Pour the oil into a saucepan and spread it around. Add chile pods and peppers and toast over medium heat until you can smell them, about 3 minutes.
Stir in onion and garlic; periodically stir and cook them for about 5 minutes. Add the chicken stock and simmer until the chiles and pepper are floppy, 5 to 7 minutes.
Use an immersion blender for as long as your patience will allow or until the mixture is totally liquefied. Strain the sauce through into a saucepan and cook over medium heat, discarding any solids.
Add the cumin, coriander, oregano and honey into the saucepan and stir it pretty constantly. Cook until sauce is thick (usually about 10 minutes will do it).
Hillary Danaher 