Ingredients

• 3 large dried guajillo, New Mexico or California chi, (about 3/4 ounce; see Note)
• 2 large dried ancho chiles, (about 3/4 ounce; see Note)
• 2 teaspoons extra-virgin olive oil
• 1/2 medium onion, cut into 1/2-inch dice
• 3 small clov garlic, chopped
• 4 large tomatillos, (see Note), husks removed, washed and chopped
• 2 plum tomatoes, seeded and chopped
• 2 cups water, or vegetable broth
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoon chopped fresh oregano, or 1 tablespoon dried, preferably Mexican
• 1/2 cup chopped fresh cilantro

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Cooking Directions

Step 1

Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

Step 2

Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic and cook, stirring often, until the chiles are fragrant and the onions are soft, 3 to 5 minutes. Add tomatillos and tomatoes, reduce heat slightly, and cook, stirring often, for 10 minutes more. Add water (or broth), salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low and cook for 20 minutes.

Step 3

Stir in oregano and let cool for a few minutes. Puree the sauce in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cilantro.