Serves: 5
Total Calories: 18
1. Prepare the chiles. Then, break or cut them into pieces and put them in a bowl. Cover with hot tap water and soak about 25 to 30 minutes.
2. Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly, stirring, until they start to brown, 4 to 5 minutes. Stir in the oregano, cumin, and salt, then scrape the skillet contents into a blender. Drain the chiles then add the chiles to the blender along with the water. Purée as smooth as possible. If too thick to blend, add water 1 tablespoon at a time, until the purée is the consistency of ketchup. Pour the sauce through a strainer into a heavy saucepan. Push the pulp through with a wooden spoon. Discard the bits of skin and debris in the strainer.
3. Cook the sauce, covered, over medium-low heat, stirring frequently 6 to 8 minutes to blend the flavors. The sauce is ready to use or store in a covered container in the refrigerator up to 3 days, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Guajillo Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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