Ingredients

9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces

6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces

5 cups very hot water

• 4 garlic cloves, peeled
• 1/2 teaspoon dried Mexican oregano
• 2 teaspoons fine sea salt

Description

This Recipe Is An Accompaniment For Chicken, Potato, And Carrot Enchiladas.

View Full Recipe