Stupid easy to make your own, and it tastes better than the store bought stuff. The only thing to be aware of is that it comes together really fast (it honestly takes maybe 15 minutes once you start cooking) so you would do well to measure out all the dry ingredients beforehand in to a small bowl so you can just dump them in when you need to, as opposed to measuring them out beforehand.
Ingredients
dry ingredients to mix together:
2-3 guajillo chilis, stems and seeds remove, ground (if you can’t find it, look for chili powder at the grocery store. Not american chili powder, which is great but is basically adobo powder + paprika, but darker chili powder. The ingredients list should pretty much just say “ground chili peppers”. Use 2-3 tablespoons)
4 ground chili de arbol, ground (omit if you don’t like it spicy. If you like it spicy and you don’t have chile de arbol around, add a couple teaspoons of cayenne)
1 tablespoon ground cumin
1 teaspoon oregano
1 tablespoon ground annatto /achiote (you can probably find this in the Latin section of the grocery store. If not, you can omit it. It add a nice floral note but is a pretty mild spice)
1 tablespoon sugar
the other ingredients
1 4 ounce can tomato paste
2 cups water or stock of your choice
8 garlic cloves, smashed
4 tablespoons butter
3 tablespoons flour
salt and pepper to taste
Directions
Put all the stuff under “dry ingredients” in a small bowl.
Heat the butter in a small saucepan with the garlic on medium low heat. Once the butter has melted, let the garlic cook for maybe a minute until it becomes fragrant, then add the flour. Stir vigorously until the flour and butter come together to form a roux (should happen pretty fast). Stir in the tomato paste to combine.
While stirring, add in the dry spices and the water or stock. Continue stirring as you add them until everything is well combined. Simmer on medium for 10 minutes or so to let the sauce thicken a bit. Once it has, add salt and pepper to taste.
And…that’s really it.
eatbensmeat 