8 to 12 dried red chiles such as ancho, guajillo, chimayo or New Mexican
2 to 4 chiles de arbol (optional)
3 to 4 garlic cloves
½ white onion, finely chopped
2 cups pork stock (chicken or beef stock will do in a pinch)
2 cups chile-infused water (it’s part of the process)
Dash or two of Worcestershire sauce
1 teaspoon Mexican oregano
2 teaspoons salt
1 teaspoon fresh ground pepper
Garnishes: sliced radish, diced avocado, toasted pumpkin seeds, chopped cilantro, lime wedges, sour cream or Mexican table cream (which is a little sweeter)
→Drop chiles and garlic in 3 cups boiling water, lower the heat to medium and let simmer 10 to 15 minutes. It will start to smell a little like tea.
→Transfer chiles and garlic with ½ to 1 cup of the liquid in a food processor and blend until smooth, up to 5 minutes.