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4 Ancho chiles, dried, deseeded 4 Guajillo chiles, dried, deseeded 1 Tomato, medium 5 cloves Garlic 1 tsp. Oregano, dried 1 Bay leaf, dried ½ tsp. Cumin, ground 1 cup Onion, white, minced 1 ½ cups (1 large) Diced Sweet Potato 1 cup Diced Yukon gold potato 1 can (14.5 oz) Chickpeas, drained 2 Thyme sprigs 1 cup Vegetable stock
Add potatoes and sweet potatoes and 1 cup of vegetable stock. Cover and let simmer for about 6 min or until potatoes are beginning to become tender, but are not fully cooked. Strain the chiles, but reserve one cup of the chile soaking liquid. Place the drained chiles, garlic, tomato, oregano, cumin, and 1 cup of the chile soaking liquid in the blender and blend until smooth. Strain the sauce.
Instead of sweet potatoes you could use russet, yukon gold or any other type of potato. The chickpeas could be substituted with any other bean. Cauliflower or tofu would also be a great addition to this dish.