I came up with this recipe below, loosely based on a recipe off the BBQ Brethrens Forum which I have prepared before. This version below is an improvement to my tastes with some additions, like vinegar, and the deletion of both clove and cinnamon from the original recipe. I think it will get even better as it ages, although I'm very satisfied with it, as is. This seems like the type of recipe that can go through many transformations with different combinations of chiles. An endless venture, for sure.
1 small tomato
2 Tb oil, separated
1-2 generous handfuls of Chile de Arbol, the majority of seeds and stems removed
3 garlic cloves
4 Guajillo chiles – as is, don’t remove seeds or veins
Thick slice white onion, fried briefly in chile oil
1/4 tsp ground cumin
1/2 tsp oregano (Mexican is preferable)
1/2 C. vinegar
Salt to taste
Place tomato in a small saucepan with tomatillos, cover with water and bring to a simmer until soft. Meanwhile, place 1 Tb oil in a medium –sized skillet on medium heat, and fry de arbol chiles for 1-2 minutes. Stir constantly so that chiles are fried well and change colors, and also to keep burnt chiles to a minimum. Lower the heat if necessary. Once done, remove chiles and place on paper towel to drain. Next, add remaining Tb oil and place guajillo chiles and garlic in skillet and fry for 3-5 minutes, again stirring constantly. When done, garlic should be slightly browned. Remove chiles and garlic to paper towel to drain. When done, they will change to a more yellow color and a softer texture.
Remove cooked tomato and tomatillos to a plate or bowl and allow to cool to room temperature, reserve cooking liquid. Once all ingredients have reached room temperature, place all (including herbs, spices, and seasonings) in the blender jar with 2 cups of cooled cooking liquid and vinegar. Blend well. Salsa should be smooth with specks of dried chile. Additional cooking liquid may be added to taste. Check for salt – this is important. Chiles are extremely absorbent, so keep adding salt and tasting, until the salsa reaches a “bloom” where you can taste all the ingredients. Serve with tacos of your choice.