Panamanian Roja

Panama's version of Latin Red Sauce

[ Gluten Free - by Default ]

[ Dairy Free - by Default ]

[ Vegetarian - Replace Beef stock with Vegetable stock ]

[ Vegan - Replace Beef stock with Vegetable stock ]

[ Kosher - If the ingrediants used are kosher ]

4oz Guajillo Chiles (Dried)

4oz Dried Ancho Chiles (Dried)

300g Crushed Tomatoes (canned is fine)

2 Lrg Carrots (1/4 lb ish)

80g Shallots (about 4)

1/2 a head of garlic

1 Tspn Tomato Paste

1 cup of Beef Broth

16g Mexican Oregano16g Parlsey (or cilantro if you're a monster)

16g Paprika (smaked)

2 Tbsp Avocado Oil (or Light Olive Oil)

1. Remove stems and seeds then Tear or cut chiles into 4ths

2. Set a Wide Pan over Medium Heat & dry roast the chiles (4m)

3. While roasting, peel & slice garlic and peel & dice shallots

4. Remove chiles. Add oil to pan. Add garlic and shallots (6m)

5. Slice Carrots into 1/4 inch wide bits.

6. Add paste. Heat to med-high and stir until paste darkens (2m)

7. Add tomatoes & carrots & chiles. On boil, lower heat. Simmer (7m)

8. Move all to blender. Add broth. Blend until smooth.