Finally dialed it in. Gringo made, Suegra approved.
– 2 Tbsp oil (I used avocado because it's what I had on hand)
– 15 Chile de Arbol
– 2 guajillo (deseeded, deveined and destemmed)
– 3 roma tomatoes
– 1-2 Tbsp. white vinegar
– 1/4 Large onion
– 4 cloves garlic
– 1 Knorr de Pollo bouillion cube
– 1/2 Tbsp. Kosher Salt
– 1/2 tsp black pepper
– Pinch Mexican oregano. My pinches are like a 1/4 tsp though so…1/8-1/4 tsp?
– Just a skosh water for blending peppers and onions
Heat pan, add 1 tbsp oil. Fry garlic and onions until golden and charred. Garlic will get done first; add onions and garlic to blender and keep oil in pan.
Toast guajillo and arbol, stirring constantly until soft and fragrant. Don't burn or it'll just be bad bad. Add to blender with oil and a skosh of water, vinegar, salt, black pepper, knorr de Pollo. Blend the best you can.
Slice romas in half, add 1 tbsp oil to pan. Fry tomatoes cut side down first and flip. Fry until peeling/blistering. Add these to blender including oil.
Blend until smooth, enjoy.
by CompetitionAlert1920