by Todd Gardiner, Taqueria 27 and Coffee Bar
- 2-3 Guajillo Chiles, stems removed
- 2 oz, diced White onions
- 1 T Cider Vinegar
- 1 T Red Vinegar
- 1 clove Garlic – Whole
- ¼ tsp Cinnamon
- 1 tsp Paprika (Smoked)
- ¼ oz Oregano Fresh
- ½ tsp Cayenne
- 3 T Olive Oil
- ¼ – 1/3 cups Water
- 2 tsp Kosher Salt
Preparation:
Place all ingredients in sauce pan and cook til chiles have browned slightly and onions and garlic are soft. Puree in blender with enough water to make a paste.
Mix well with 2 lbs. ground turkey or pork.
