Recipe

Guajillo Chili Sauce Recipe

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Ingredients

6 garlic cloves, unpeeled .
1 1/2 tbsps vegetable oil or olive oil .
16 medium dried guajillo chilies (about 4 oz) .
1/4 tsp black pepper, fresh ground .
3 2/3 c meat broth (beef, poultry or fish depending the use of the sauce) .
1 tsp salt, approximantly, depending on how salty the broth .
1 tsp dried oregano (preferably Mexican) .
1 1/2 tsps sugar, approximantly .
1/8 tsp cumin, fresh ground

Directions

Step #1 Set a heavy ungreased skillet or griddle over med-heat/flame, turning occationally until soft when pressed, lay the unpeeled garlic on the hot surface & let it roast to a sweet mellowness, a few small spots will blacken, about 15 mins.
Step #2 Cool, slip off skins & roughly chop.
Step #3 While the garlic is roasting break the stems off chilis, tear chilis open & remove seeds, for the mildest sauce remove all stringy light colored veins.
Step #4 Finish & remove garlic if you haven't done so.
Step #5 Toast the chilis a few at a time on your medium-hot skillet.
Step #6 Open them flat, lay them on the hot surface skin side up & press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them & do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt).
Step #7 Transfer chilis to a bowl & cover with hot water & let rehydrate for 30 mins, pour off all water & discard.
Step #8 In a food processor/blender or mixer add chilis, garlic, add 2/3 c of the broth & process to a smooth puree, pepper & cumin, oregano, scraping & stirring every few seconds (In a mixer you may need to add a little more broth until everything is moving).
Step #9 With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins & seeds left in the strainer.
Step #10 Heat oil in a medium-sized pot (4 quart) over med-heat/flame, when hot enough to make a drop of the puree sizzle sharply add the puree all at once.
Step #11 Cook stirring constantly, reduces & darkens to an attractive earthy brick red paste, usually about 7 mins, as the puree sears, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
Step #12 Stir in remaining 3 c of broth, partially cover & let simmer, stirring every once in awhile for about 30 mins.
Step #13 If the sauce has thickened past the consistancy of a light cream soup, add more broth.
Step #14 Taste & season this with salt & sugar - Salt to brighten & focus the flavors, sugar to smooth any rough or bitter chili edges.
Step #15 Cover uped & refridgerated the sauce will last about a week.
Step #16 If you freeze it you will need to re-boil it to bring back the lovely texture.
Step #17 Other chilis you can use - An equal amount of New Mexico chillis can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
Enjoy the Guajillo Chili Sauce recipe