Black Sauce made with Chipotle Chiles

Toast the chiles on a hot comal or cast-iron griddle, then soak them in hot water until soft. Remove the seeds and veins. Puree the chiles in a blender with the garlic and a little fresh water to make a thick paste. Add the salt.

Heat the oil in a frying pan over medium heat and fry the sauce, stirring regularly, until it bubbles. Allow to cool.

Serve at room temperature in a bowl. It will keep in the refrigerator for 3 to 5 days.