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Makes 2 Cups
(for Enchiladas, etc.)
|8||ea||Dried Guajillo Chiles|
|8||ea||Dried Ancho Chiles|
|1||med||Spanish Onion (diced)|
|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.