Enchilada Sauce with Chile Ancho and Chile Guajillo
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
3 chile Guajillos
3 chile Anchos
3 cloves garlic, finely chopped
1/2 medium onion, finely chopped
1/2 tsp sugar
2 Tbsp cooking oil
2 Tbsp flour
1 cup water or chicken broth
Remove stems and seeds from both types of dried chiles. Set heat to medium and briefly roast on a dry frying pan. Place chiles in a small pot and just barely cover with water. Heat water and simmer chiles for 5 minutes. Turn off heat and cover pot. Allow chiles to soak for 15 minutes. Remove chiles from pot and place in a blender with the garlic, onion, and water. Blend to a puree.
Place mixture in a pot and heat. Simmer for 10 minutes to blend flavor. Add 1/2 tsp sugar and salt to taste. Strain mixture and return to pot.
Make the roux: Place cooking oil in a pan and heat. Add flour and stir until incorporated into hot oil. Cook until the mixture takes on a light brown color. Remove from heat and cool slightly. Add the roux to the chile sauce, stirring until incorporated. Use as a very authentic sauce for enchiladas.
Makes 6 servings.