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	Adobo Sauce Makes 2 Cups (for Enchiladas, etc.)

	Qty	Size	Ingredient
	12	cups	Water
	8	ea	Dried Guajillo Chiles
	8	ea	Dried Ancho Chiles
	6	cloves	Garlic
	2	cups	Chicken Broth
	½	cup	White Vinegar
	¼	cup	Olive Oil
	1	Tbls	Olive Oil
	2	Tbls	Tomato Paste
	1	med	Spanish Onion (diced)
	1	Tbls	Mexican Oregano
	1	tsp	Black Pepper
	1	tsp	Cumin
	½	tsp	Cinnamon
	¼	tsp	Kosher Salt
	¾	cup	Orange Juice (Premium or Fresh)
	¼	cup	Lemon Juice (Premium or Fresh)
	Place water and half of the vinegar in a large pot. Cut the tops off of the chiles and use a spoon to clean out the seeds and pan fry the chiles in oil for about 10 seconds on each side. Add the chiles to the water and bring it to a boil.  Cover, turn off the heat and let the chiles soak overnight. Discard the soaking liquid.  Puree the chiles in the blender with the tomato paste, remaining vinegar and a splash of the broth until smooth. In a large saucepan, sauté the garlic and onions in remaining 1 tablespoon of oil. Add the remaining broth, chile paste, seasonings and juices.  Simmer for about 30 minutes until the sauce thickens. Enjoy!