Here’s what you do:
1. Prepare your chilis by cutting the stem off and de-seeding.
2. Bring a pot of water to boil. Add in your dried Guajillo peppers, Pasilla peppers, Chili de Arbols, garlic, and onion. Let them boil for 10-15 minutes.
3. In the meantime, using a saute pan, cook your chopped onion in olive oil for 2-3 minutes. Next, add the garlic to the pan and let it cook for 2 minutes.
4. Add your meat to the pan, season with garlic salt and pepper, and let it cook all the way through.
5. Return to your chili pot, add in the tomatoes and let cook for 3-5 more minutes.
6. Using a blender, add in half of the chilis, onions, garlic, chicken bouillon, and cumin. Add 2 cups of the cooking water and about 3-5 shakes of Wondra. Blend until smooth. **Note, start slow then pick up the speed.**
7. Repeat with the other half of the chilis.
8. Carefully pour the red chili over the meat and let it cook for 20-25 minutes until it has thickened.
9. ENJOY!!!
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