Guajillo Chile Sauce
Dried guajillo chiles simmer into a tangy, earthy sauce with mild heat and deep red color.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This traditional Mexican sauce starts with toasted dried guajillo chiles rehydrated and blended with garlic, onion, and a touch of vinegar for brightness. It works as a base for enchiladas, braises, or as a table sauce for tacos and grilled meats. Straining the blended sauce yields a smooth, pourable consistency with a rich, slightly smoky undertone.
Ingredients
- 8 dried guajillo chiles, stems and seeds removed
- 2 cloves garlic, peeled
- 1/4 white onion, roughly chopped
- 2 cups water
- 1 tablespoon white vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Method
-
Heat a dry 9-inch skillet over medium heat and toast the guajillo chiles, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.
-
Transfer the toasted chiles to a medium saucepan, add the water, and bring to a simmer over medium heat.
-
Reduce heat to low and simmer the chiles until softened and pliable, about 15 minutes.
-
Remove from heat and let the chiles cool in the liquid for 5 minutes.
-
Transfer the softened chiles and 1 1/2 cups of the soaking liquid to a blender along with the garlic, onion, vinegar, oregano, cumin, and salt.
-
Blend on high speed until completely smooth, about 1 minute, adding more soaking liquid as needed to reach a pourable consistency.
-
Heat the vegetable oil in the saucepan over medium heat until shimmering.
-
Pour the blended sauce through a fine-mesh strainer directly into the hot oil, pressing solids with a spoon to extract as much liquid as possible, then discard the solids left behind.
-
Simmer the strained sauce over low heat, stirring occasionally, until slightly thickened, about 5 minutes.
-
Taste and adjust salt as needed, then cool to room temperature before transferring to a jar for storage.
Rate this recipe
Guajillo Chile Sauce
This traditional Mexican sauce starts with toasted dried guajillo chiles rehydrated and blended with garlic, onion, and a touch of vinegar for brightness. It works as a base for enchiladas, braises, or as a table sauce for tacos and grilled meats. Straining the blended sauce yields a smooth, pourable consistency with a rich, slightly smoky undertone.
55 min 16 oz 45 cal
Ingredients
- 8 dried guajillo chiles, stems and seeds removed
- 2 cloves garlic, peeled
- 1/4 white onion, roughly chopped
- 2 cups water
- 1 tablespoon white vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Method
- 1
Heat a dry 9-inch skillet over medium heat and toast the guajillo chiles, pressing flat with a spatula, until fragrant and slightly darkened, about 30 seconds per side.
- 2
Transfer the toasted chiles to a medium saucepan, add the water, and bring to a simmer over medium heat.
- 3
Reduce heat to low and simmer the chiles until softened and pliable, about 15 minutes.
- 4
Remove from heat and let the chiles cool in the liquid for 5 minutes.
- 5
Transfer the softened chiles and 1 1/2 cups of the soaking liquid to a blender along with the garlic, onion, vinegar, oregano, cumin, and salt.
- 6
Blend on high speed until completely smooth, about 1 minute, adding more soaking liquid as needed to reach a pourable consistency.
- 7
Heat the vegetable oil in the saucepan over medium heat until shimmering.
- 8
Pour the blended sauce through a fine-mesh strainer directly into the hot oil, pressing solids with a spoon to extract as much liquid as possible, then discard the solids left behind.
- 9
Simmer the strained sauce over low heat, stirring occasionally, until slightly thickened, about 5 minutes.
- 10
Taste and adjust salt as needed, then cool to room temperature before transferring to a jar for storage.