Since I'm too tired to go to my spinning class today, I'm taking some time to update this thing !
Anyway, chile de árbol rocks !
This prehispanic chile isn't the most spicy of all chiles, but I still had to use canned diced tomatoes to make the sauce more "mild" (I'm using quotation marks because it may be super spicy for many).
If you can't handle too much spiciness, I'd recommend using more guajillo chiles and less chiles de árbol.
Well, here's the recipe.
(OMG, I just noticed that this recipe is pretty similar to the red chile sauce in Viva Vegan [if you don't have that cookbook, you should get it as soon as possible!]; if you like that salsa, you will probably like this one too : ) it probably is a lot spicier than that one, though).
20 dried de árbol chiles, stems removed
2 large dried guajillo chiles, stems removed
1 tbsp. olive oil
2 tbsp. minced garlic
1 14 oz. can diced tomatoes, drained
1 tbsp. mexican orégano
2/3 cup water
Salt and/or veggie bouillon powder to taste
Heat a skillet or comal and toast the chiles until fragant, they should look like these, but feel free to toast them more or less.
Heat the olive oil in a pan and add the garlic; let it brown a little and then add the diced tomatoes and the orégano.
Let it simmer if it's liquid-y.
Once the tomato mix is a little drier, blend the hell out of it along with the chiles and the remaining ingredients.
I poured some over broccoli and black beans with nooch, woo. It was awesome.
Black beans, broccoli, pan-fried plantains and a baked tostada