Ingredients:

  • 100g dried Morita chiles
  • 1 dried Ancho chile, stems and seeds removed
  • 1 medium white onion, roughly chopped
  • 6 cloves garlic, peeled and smashed
  • 1/2 cup tomato paste
  • 2 tbsp piloncillo, or dark brown sugar
  • 1/2 cup apple cider vinegar
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 2 tbsp vegetable oil
  • 1 tsp sea salt
  • 1.5 cups reserved chile soaking liquid

Instructions:

  1. Place the 100g Morita chiles and 1 Ancho chile in a dry skillet over medium heat. Toast them for 60 seconds per side until fragrant and slightly puffed.
  2. Transfer the toasted chiles to a bowl and cover with boiling water. Let them soak for 20 minutes until they feel soft and leathery. Reserve 1.5 cups of the soaking liquid.
  3. Heat 2 tbsp vegetable oil in a large saucepan. Add the chopped white onion and 6 cloves of smashed garlic.
  4. Cook over medium heat for 8 minutes until the onion edges are golden brown.
  5. Add the 1/2 cup tomato paste to the onions. Stir constantly for 3 minutes until the paste darkens to a deep rust color.
  6. Whisk in the 1/2 cup apple cider vinegar, 2 tbsp piloncillo, 1 tsp Mexican oregano, 1/2 tsp cumin, 1/4 tsp allspice, and 1 tsp sea salt.
  7. Pour in 1.5 cups of the reserved chile soaking liquid. Bring the mixture to a low sizzle.
  8. Add the soaked chiles (stems removed) into the sauce. Simmer gently for 15 minutes until the liquid has reduced by a third.
  9. Remove half of the chiles and half of the sauce. Place them in a blender and process until the mixture is completely silky.
  10. Combine the blended sauce back into the pot with the whole chiles. Stir to coat and let cool completely before jarring.