Salsa para los taquitos – continuing with the taquitos theme, these are a requirement for eating taquitos – at least good, homemade ones.
I was a little dubious about omitting the oil from these when cooking them, but it turned out great. The consistency is a little bit thicker, but the flavor remained unchanged.
10-15 dried red chiles (arbol or japones) – usually found in the latin spice section at store
6 cloves of garlic, smashed and half set aside
1 coarsely chopped onion, half set aside
1 can 14 oz. tomato sauce
1 T. chicken bouillon – vegan
Using gloves (or sandwich baggies which I always have on hand (clever huh?) but not so much with the gloves) crush or break the chiles and remove and discard seeds and inner veins (or save these and use them for crushed red pepper seasoning).
Place in a frying pan with 3 T. water and sautee until they become slightly tender. Add half of the onions and half of the garlic and continue to sautee until tender, adding additional water as needed so that it doesn’t stick.
Place pan contents and remaining ingredients into a high powered blender and puree until smooth.
Salt to taste (if needed).
Serve over taquitos.