Family Tested & Approved
guajillo chiles, roasted, skinned, stemmed and seeded
tomatoes, roasted and peeled
white onion, peeled and sliced
cinnamon torn into small pieces
unsalted peanuts or unsweetened peanut butter
raisins, soaked in water to soften (optional)
sesame seed to sprinkle on top when serving
Note: The traditional way is to mash all of the ingredients except the broth, with a molcajete (mortar and pestle) but a blender will also do the job just fine.
Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent.
In a blender, puree the peanuts then add in the oregano, cinnamon, anise, peppercorns, thyme and cloves and blend with the tomatoes. Puree to make a smooth paste.
Add in the onions and garlic and puree again. Finally, add chiles to blender to puree into a smooth paste.
Add the chicken broth to the pot and add the pureed ingredients.
Make a roux, by mixing the masa with a 1/4 cup of the chicken broth.
Mix the roux into the broth and whisk until mixture is smooth. Add the pureed ingredients and simmer for 1 hour, covered and then simmer uncovered until sauce has thickened.
Sprinkle sesame seeds on top when serving.
Last Updated: Fri, Sep 30, 2016