Chicatana sauce

Process

1. The first step is to toast our Mexcamoles (®) chicatanas, taking care not to burn them.

2. Roast the chilis, garlic and tomatoes.

3. We soak the chilis in hot water until they soften.

4. Blend all the ingredients, except the oil and the onion. Or, if we have a molcajete, we grind the aforementioned ingredients.

5. We put oil in the pan and heat it up.

6. Fry the onion over low heat.

7. Once the onion is transparent, we fry the sauce that we liquefied/grind and reduce the intensity of the heat.

8. Season to taste and let cook for approximately 10 minutes.

9. Remove from heat and let cool.

10. The sauce is ready to be enjoyed.