Guajillo Sauce

• servings: 2 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

10 dried guajillo chiles (seeds and stems removed)

4 cups water

1/2 small onion

3 garlic cloves

1 tablespoon Mexican oregano

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon oil

Directions

Heat a pan and toast the peppers on all sides. They may get a few dark spots, but you don’t want them to blacken too much or they may become bitter.

Heat 4 cups of water to boiling. Once boiling, turn off the stove. Place the toasted chilis in the hot water and let sit for 15 minutes, until they are softened.

Remove the chilis from the water (reserving 1 cup of the water the chiles cooked in) and place the chiles in a blender, or food processor. Add the remaining cup of reserved chili water, onion, garlic, Mexican oregano, cumin, pepper, and salt. Blend until smooth. (If using whole peppercorns and whole cumin seeds, you will need to grind them with a mortar and pestle or spice grinder before adding them to the food processor.)

Heat the oil in a deep pan over medium heat and pour the sauce into the pan. Bring sauce to a simmer and cook for 15 minutes, stirring often.

Use the sauce, as desired, or in tamales, birria, soups or chiliquiles.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 36 kcal
• Total Fat: 2 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Sodium: 302 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g