Ingredients:
10 dried Guajillo chiles
8 dried Ancho chiles
4 garlic cloves
1 cup freshly squeezed orange juice
1/4 cup of lemon juice
1/2 cup apple cider vinegar
1 medium red onion
2 tbsp tomato paste
2 cups water
1 tbsp coconut oil
1 tsp cumin
1/2 tsp cinnamon
1 tbsp salt
1 tablespoon Mexican Oregano
1/2 tsp marjoram
1/2 tsp thyme
1 tbsp coconut sugar
1 tsp pepper
Directions:
Cut the tops off of the chiles and shake out the seeds. Heat the coconut oil in a pan. Fry the chiles for a few seconds on each side.
Take a pot and fill it with water, put the chiles to rehydrate for about 60-90 min til they are soft.
Discard the soaking liquid.
Puree the chiles in the blender with the rest of the ingredients.