Salsa Guajillo

 6 guajillo chiles, seeded, devenied, and cut into 2 inch pieces

1 tablespoon lard or canola oil

1 thick slice of white or yellow onion

1 large garlic clove

1/2 cinnamon stick

6 whole black peppercorns

2 whole cloves

3 thickly sliced roma tomatoes

2 cups chicken stock

Sea salt to taste

1. Heat a small saucepan over medium heat. Add oil, when hot add onion and garlic. Cook stirring until translucent. Then add the spices and cook one minute, constantly stirring. Now add chiles and cook stirring for 30 seconds (if you burn the chiles you will have to start over as they will be bitter). Add tomatoes and 1/2 teaspoon salt, cook 30 seconds. Add chicken stock and bring to a boil then reduce to a simmer and cook covered for 15 minutes, until chiles are soft.

2. Add mixture to blender. Let cool a bit before blending or blend with good air circulation by leaving the top cracked. 

3. Using a fine mesh strainer, strain the salsa into a bowl or back into the saucepan. Taste for seasoning. Will keep for 5 days covered in the refrigerator.

*Use on cooked beef, pork, venison, rabbit, or goat. One of my favorite simple meals at home is brown rice and slow cooked back beans topped with guajillo salsa, avocado, and goat cheese!