- 4 cups of chicken stock
- 5 Pasilla peppers (dry)
- 1 Anaheim pepper (fresh)
- 5 garlic cloves
- 5 Guajillo peppers (dry)
- 1/2 half of white onion (peeled)
- 1 Epazote bunch
Put all the ingredients on a pot to simmer while you get the other half of the recipe ready.
- 1 cinnamon stick
- 1 star anise
- 1 cup of peanuts
- 1 tbsp. of whole coriander
- 1 tbsp of Mexican oregano
- 3 whole allspice
- 1 teaspoon of fresh nutmeg
- 1 cup of pepitas
- 2 tbsps of salt
In a large skillet, toast all the spices together for 4 minutes. Grind the toasted spices together in a spice grinder. After all the spices are grained, place them in the pot with the stock.
3 Burnt corn tortillas (YES grab 3 tortillas and place them in open fire and burn them)
4 packages of Abuelita chocolate
Now let’s put all the ingredients in the same pot, cook on low heat for 1 hour, stirring occasionally. Use an immersion blender to blend and then strain.
Use sauce as an accompaniment to any of your favorite dishes like tacos, burritos or just pour on shredded chicken and enjoy!
PAIR WITH ALLYSHIP AND ADVOCACY
Chef Maria Mazon is the Executive Chef and Owner of BOCA Tacos y Tequila in Tucson, Arizona. Born in Tucson but raised in Sonora, Mexico, Maria’s cuisine is inspired by both sides of her borderland home. Using the unique flavors and ingredients of the Sonoran Desert, Maria’s experimental takes on classic Mexican fare has earned her national attention in The New York Times, Food Network, and The Travel Channel, among others. In 2020, Maria became a James Beard Award semifinalist for Best Chef in the Southwest Region and is competing in Season 18 of Bravo’s Top Chef. When not at the restaurant, Maria loves cooking for her wife Lily and their 12-year-old son.