Ingredients

The following ingredients have 3 Servings
  • 3 cups water
  • 2 ounces dried guajillo chiles (stemmed and seeded)
  • 1 ounce dried New Mexico chiles (stemmed and seeded)
  • 1 cinnamon stick (optional)
  • 2 tablespoons vegetable oil (divided)
  • 1/4 cup chopped yellow onion
  • 1 medium tomato (seeded and chopped)
  • 1 large garlic clove (pressed or minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin

Instruction

  • In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
  • Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
  • Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
  • Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.