Essential Simmered Guajillo Sauce
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.
Ingredients
6 Garlic Cloves, unpeeled
16 Large Dried guajillo chiles (4 oz)
1 teaspoon Dried Mexican oregano
1/4 teaspoon Black pepper, whole or freshly ground
3 2/3 cups chicken or vegetable broth
1 1/2 Tablespoons Vegetable or Olive oil
1 teaspoon Salt
1 1/2 teaspoons Sugar
Instructions
1. The Garlic and Chiles:
On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins and roughly chop. While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds. Next toast the chiles a few at a time on your medium-hot skillet or griddle: Open them flat lay them on the hot surface skin side up, press for a few seconds with a metal spatula (if the temperature is right you’ll hear a faint crackle), then flip them. Now, press down again to toast the other side. Transfer to a bowl, cover with hot water and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water and discard
2. The Puree:
If using whole spices, pulverize the oregano, pepper, and cumin in a spice grinder or mortar, then transfer to a food processor or blender, along with the drained chiles, garlic, and 2/3 cup of the broth. Process to a smooth puree, scraping and stirring every few seconds. With a rubber spatula work the puree through a medium-mesh strainer into a bowl; discard the skins and seeds that remain behind in the strainer. Taste and season with salt.
3. Cooking the Sauce:
Heat the oil in a medium-size (4 quart) pot (like a dutch oven or Mexican cazuela) over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once. Cook, stirring constantly, as the puree sears, reduces and darkens (about 7 minutes). Stir in the remaining 3 cups of the broth, partially cover and simmer, stirring occasionally about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth or water. Taste and season with salt and sugar.