This mild-spicy guajillo sauce is made with dried guajillo chili peppers and is perfect to drizzle over tacos, quesadillas, and other Mexican antojitos, or to use as a basic recipe for enchiladas, tamales dough, and soups.
Heat a cast-iron skillet or a comal over medium-low heat.
Toast the guajillo chilies 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 chilies, 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 salsa to a bowl and serve.
Notes
When buying guajillo peppers, look for peppers that have an evenly dark-ish red color. The brighter the color, the newer the chiles are. The chilies should have a leathery texture, if it cracks when lightly bent, then means the chilies have been stored for a long period and lack flavor.
This sauce stores for up to 5 days in the refrigerator and up to 5-6 months in the freezer.