- 3 medium Spanish or white onions, quartered
- 8 medium fresh tomatillos, husked and washed
- 4 plum tomatoes, cored and quartered
- 8 whole garlic cloves, peeled
- Olive oil, for drizzling
- 1 ancho chile (1/2 ounce), stemmed, seeded, and deveined
- 2 guajillo chiles (1/2 ounce), stemmed, seeded, and deveined
- 1 quart chicken stock (low-sodium storebought is fine)Put the onions, tomatillos, tomatoes, and garlic on a baking sheet and drizzle them with olive oil. Put the baking sheet under the broiler and cook without turning until the vegetables start to get charred, about 7 minutes. Remove, set aside, and let cool to room temperature.
In a large dry skillet over medium-low heat, toast the guajillos, turning them over halfway through, just until they smell great, about 1 minute. Transfer them to a bowl, cover them with hot water, and let them soak until they’re soft, about 30 minutes. Drain the chiles and discard the soaking water.
Combine the vegetables and chiles in a blender with the chicken stock (you’ll have to work in batches) and puree until the mixture is very smooth. Transfer each batch to a bowl as it’s done, and stir the batches together well. Season with salt and pepper to taste.
Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Yield: 2 quarts
- Salt and freshly ground black pepper