Timmy Vulgar's Experimental Beef Salsa

11 dried arbol chilies
2 dried mulato chilies
2 cups chicken-tomato stock, boiled
1 small white onion, chopped
1 teaspoon ancho chile powder
2 toes garlic
10 tablespoons crushed tomato
1 pinch dried Mexican oregano
1 lime

Add one packet chicken-tomato bouillon to two cups water; bring to boil. Toast dried chilies in a
pan but do not burn. Remove stems and seeds from chilies and add to boiling stock. Add onion,
garlic, ancho powder. Boil five minutes, let cool. Add crushed tomato, juice of lime and oregano.
Puree in food processor. Refrigerate overnight.

Source: http://metrotimes.com/food/punk-chef-1.1258988?pgno=1
Video of taco making and shopping: http://vimeo.com/35204236