Tacolicious’ Legendary Orange Sauce
Makes about 3 cups
INGREDIENTS 2 Roma tomatoes, halved lengthwise ½ yellow onion, sliced into ½-inch thick rounds 1 cup vegetable oil, divided use 3 garlic cloves, peeled ½ cup packed dried arbol chiles, stemmed 1/3 cup apple cider vinegar ½ cup water 1tablespoon kosher salt
DIRECTIONS Position a rack on the top level of the oven, about 4inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomatoes, cut-side down, and the onion slices on the prepared baking sheet and broil for 10 to 12 minutes, until soft and a bit charred. Let cool to room temperature. Heat 2tablespoons of the vegetable oil in a saute pan over medium-high heat. When the oil is hot, add the garlic and cook, turning the cloves several times with tongs, for about 3 minutes, until browned. Now add the chiles and heat them, turning them a few times, for 1to 2minutes, until they just start to toast. Take care that they do not burn. You want them to darken where they touch the pan but not blacken completely. Transfer the chiles and garlic to a blender, pour in the vinegar and water, and let stand for about 5minutes to soften. Add the roasted vegetables, any juice from the pan and the salt, and puree on high speed until smooth. Turn down the blender speed to low and pour the remaining oil through the small opening in the lid, adding it in a slow, steady stream. This ensures the mixture will emulsify, creating the desired creamy consistency. The end result should be slightly thick. Serve now or store in an airtight container in the refrigerator for up to 2 weeks.