Ingredients
Chiles
- 6 dried guajillo chiles
- 3 dried arbol chiles
- 1 teaspoon kosher salt (initial)
Vegetables
- 3 garlic cloves (peeled)
- ½ onion (chopped)
Liquids and Spices
- 4 cups water
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon black pepper
- 1 teaspoon kosher salt (additional)
Instructions
- Prepare the chiles: Remove the stems and seeds from the guajillo and arbol chiles carefully to avoid any bitterness and to tame the heat for a balanced flavor.
- Simmer the ingredients: In a medium saucepan, combine the cleaned chiles, garlic cloves, chopped onion, 4 cups of water, and 1 teaspoon of kosher salt. Bring it to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 10 minutes, or until the guajillo chiles become soft and pliable.
- Cool and reserve liquid: Remove the saucepan from heat and allow the mixture to cool for 10 minutes. Reserve 1 cup of the hot chile water from the pot to use in blending for optimal texture and flavor.
- Blend the sauce: Add all the simmered ingredients to a blender along with the reserved 1 cup of chile water, the additional 1 teaspoon kosher salt, cumin, dried Mexican oregano, and black pepper. Puree everything until completely smooth, which should take about 2 minutes. Adjust seasoning if necessary.
Notes
- Removing seeds from the chiles helps control the spice level and reduces bitterness.
- Simmering the chiles softens them to ensure the sauce blends smoothly.
- If the sauce is too thick after blending, add more reserved chile water to reach desired consistency.
- This sauce can be stored in the refrigerator for up to one week or frozen for longer keeping.
- Use it as a base for tacos, enchiladas, grilled meats, or even as a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
