8 January, 2022
Mexican Casserole w/ Red Chili Sauce
Red Chili Sauce
- 10-12 dried guajillo peppers (stemmed and seeded)
- 1 teaspoon olive oil
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 2 teaspoons coarse sea salt
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon cumin powder
- 1/2 teaspoon ground oregano
- Water as needed
- Toast the dried guajillo peppers in a heated pan over medium heat. Heat them for a couple minutes per side, until they start to puff up slightly.
- Let them soak in a bowl with enough hot water to cover them 20 – 30 minutes, or until they become very soft. Set aside 1 cup of of the soaking water. Remove peppers and place them in a blender or food processor.
- In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
- Add the garlic and cook another minute.
- Add them to the food processor along with apple cider vinegar, sugar, sea salt, cumin and oregano.
- Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.
- Add in more water, a half cup at a time, until you achieve your desired consistency.
- Strain, if desired.
Mexican Casserole
- 1 can whole kernel corn
- 1 can black beans
- red chili sauce
- Mexican cheese blend
- corn tortillas