Table of contents
Open Table of contents
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Guajillo chiles |
| 2 | Bay leaves |
| 1/2 tbsp | Oregano |
| 1/2 tbsp | Bouillon of choice (chicken, tomato, beef) |
| 1/2 tsp | Peppercorns |
| 1/4 tsp | Ground cloves |
| 1/2 tsp | Garlic powder |
| 1 cup | Canola or vegetable oil |
Directions
- Deseed and remove the stems from the guajillo chiles.
- Place all the spices into a blender and break down the guajillo chilies.
- Heat the oil until a wooden spoon starts to bubble or about 170°C / 340°F. Turn off the heat.
- Careful with this next step as the oil can boil quite a bit with the spices. Slowly add spices to oil while stirring.
- After all the spices have been stirred in then let the oil cool down.
Enjoy