Dinner was red chile chicken over sauteed brussel sprouts and green beans.
Red Chile Chicken
3 guajilla chiles
3 ancho chiles
4 garlic cloves
1/2 tsp ground cumin
salt, pepper, and cayenne to taste
2 lb shredded chicken
Soak the chiles in boiling hot water until plumped up and no longer dehydrated, approx 20-40 min. Pull the chiles out and remove the stems, reserving the soaking water. Puree all the ingredients except the chicken together in a blender with a couple cups of the soaking water. Taste and adjust seasoning. Heat oil in a pan. Add the chicken and sautee until hot, then add the chile sauce. Cook on medium for 10 minutes or so, until sauce is thickened. If desired, add 1 tsp honey to balance the sauce if overly bitter. Serve as tacos, or over veggies.