Chile Guajillo Sauce

cups

This mild guajillo sauce is made with dried guajillo chiles, tomatoes, garlic, and spices. It’s perfect for drizzling over tacos or using as a base for enchiladas, tamales, soups, and many traditional Mexican dishes.

prep 5

cook 10

Resting time 10

total 25

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Equipment

Blender

Ingredients

Instructions

Heat a cast-iron skillet or a comal over medium-low heat.
Toast the guajillo chiles slightly, until fragrant (about 10 seconds per side).
Place toasted guajillos in a bowl and cover with hot water. Let them soak for 10 minutes.
Add tomatoes to a small pan and pour 1 cup of water. Cover the pan and allow to simmer over low heat for 10 minutes.
Once the tomatoes have cooled down, place them in a blender with the cooking water.
Add drained chiles, onions, garlic, cumin seeds, oregano, and 1 teaspoon of salt.
Blend until smooth. The longer you blend, the smoother the sauce will be.
Adjust salt to taste, then transfer the sauce to a bowl and serve.

Notes

When buying dried guajillo chiles, look for ones with a deep red color and a flexible, leathery texture. Avoid chiles that are faded or brittle, as they may have lost flavor.
Toast the chiles carefully and avoid burning them, as this can make the sauce taste bitter.
For a smoother sauce, blend for a longer time. You can also strain it after blending if you prefer a silky texture.
Store the sauce in the refrigerator for up to 5 days or freeze it for up to 6 months.
This sauce is great to make ahead and keep on hand. Use it to prepare enchiladas rojas, pambazos, pozole rojo, or as a marinade for meats.

Nutrition Information