4 tbsp olive oil
1/2 onion, thinly sliced
1 serrano chile, stemmed and minced
1 garlic clove, minced
6 tomatillos, husked and quartered
2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
1 tbsp fresh lemon juice
1/4 cup chicken stock (we used veggie stock)
1 cup chopped fresh cilantro
In a medium-sized skillet, heat 2 tbsps of the olive oil over medium heat. Add the onion and cook, stirring for about 6 minutes, or until light brown. Add the serrano, garlic, tomatillos, anchos, guajillos, lemon juice and chicken stock. Reduce the heat to low and simmer for 5-7 minutes or until the chiles are soft.
Transfer the contents of the skillet to a blender, add the cilantro, and puree until smooth. Strain through a sieve into a bowl and season to taste with salt. (We didn't see a need to strain it.)
In another medium skillet over high heat, heat the remaining 2 tbsps olive oil and carefully pour in the strained sauce. Cook for 1-2 minutes, or until it comes to a boil. Use immediately as a sauce for cooked dishes, or chill and serve as a table sauce. It will keep, tightly capped, in the fridge for up to 1 week.
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