Toasting the chilies and garlic builds layers of flavor to this gorgeous, mild sauce with many uses.
Adapted from Rick Bayless ‘Mexican Kitchen’
- 16 Dried Guajillo Chilies
- 8 Garlic Cloves, skin on
- 1 tsp. Mexican Oregano
- 1/2 tsp. Whole Mexican Cumin
- 2 tsp. Coconut Sugar, or Raw Sugar
- 1/2 tsp. Cinnamon
- 3 Tbsp. Olive or Avocado Oil
- 1 tsp. Salt
- 3 cups Chicken Broth
- Prepare the chilies; remove the stems, open and discard the seeds.
- Heat a large skillet or griddle, preferably cast iron, over medium high heat, and dry toast the chilies, opening them out, and toasting on both sides until they are fragrant but not burned.
- Place in a bowl and cover with hot water, allow to soak for 30 minutes.
- Add the garlic cloves to the skillet and toast until slightly charred on both sides, set aside to cool, and peel.
- Place the spices in a spice grinder or mortar an pestle and grind, this is key to release the flavors.
- Squeeze out the chilies and place in a blender
- Add the garlic, spices and chicken broth, blend until smooth
- Add the oil with the motor running until smooth.
- Now ‘cook’ the sauce in a dry skillet, this is a another key step to release the flavors, pour the sauce in the skillet, and cook, stirring, on medium low heat for five to seven minutes until the sauce is thickened and a deep red color.
This is an essential base recipe which can be made in bulk and frozen to use in many recipes.