Ingredients (serves 4–6)
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6–8 dried red chilies (Guajillo, New Mexico, or Ancho)
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2 cups water
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2 cloves garlic
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1 small white onion, chopped
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1 tsp cumin seeds (or ½ tsp ground cumin)
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1 tsp dried oregano (preferably Mexican oregano)
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½ tsp salt (adjust to taste)
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1–2 tbsp vegetable oil or lard
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Optional: pinch of black pepper or a small tomato (for extra sweetness)
Instructions
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Prepare the chilies
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Remove stems and seeds from dried chilies.
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Toast them lightly in a dry pan for 1–2 minutes (don’t burn!).
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Soak in hot water for 15–20 minutes until soft.
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Blend the sauce
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Drain chilies, reserving a little soaking water.
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In a blender, add chilies, garlic, onion, cumin, oregano, and salt.
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Blend until smooth, adding a little soaking water if needed.
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Cook the sauce
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Heat oil in a pan over medium heat.
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Pour in the blended sauce and cook for 5–10 minutes, stirring often.
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Taste and adjust salt, or add a bit of sugar if the sauce is too bitter.
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Use it for enchiladas
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Pour over tortillas filled with chicken, cheese, or beans.
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Bake as usual.
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Tips for Authentic Flavor
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Guajillo chilies are mild and slightly sweet; Ancho are smoky; mixing gives depth.
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Toasting the chilies lightly brings out flavor, but don’t overdo it or they’ll burn and taste bitter.
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For smoother sauce, strain through a fine mesh after cooking.
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This sauce can be made in advance and refrigerated for up to 3 days or frozen for 2–3 months.
If you want, I can also give you a shortcut version using canned chilies that tastes almost the same as the traditional method but is much faster. Do you want me to do that?