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Mixote Sauce

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12
serves

INGREDIENTS

16 ea. pasilla chilies, seeded and veined
16 ea. guajillo chilies, seeded and veined
1/2 cup white vinegar
1/2 cup dark Mexican beer
2 tbsp. Tequila
1 tsp. dried Mexican oregano leaves
1/2 tsp. cumin seeds
18 ea. garlic cloves
salt, as needed
8 tbsp. water

INSTRUCTIONS

  1. 1
    Toast chiles in dry skillet about 5 minutes or until they have softened and become fragrant. Soak chilies in water 15 minutes. Place chilies and remaining sauce ingredients in blender, adding just enough water to blend. Sauce should be thick. Season with salt.

recipe search tags

Meals/Courses
cuisines European, French, Spanish & Portuguese
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