Guajillo Sauce
If you can get good dried guajillo peppers, I highly recommend making this sauce! It's super easy and tasty, and you can use it for so many recipes. I use it to make red chilaquiles and enchiladas. It's great to serve with tacos, or just as a go-to hot sauce. I'm thinking I might even try it on some hot wings next time!
Guajillo Sauce
Ingredients
3 cups of dried guajillo peppers (seeded and deveined)
1 large garlic clove
Hot water
1 chicken bullion cube
1/4 cup heavy cream
1 tsp cumin
1 tbs oregano
Salt and pepper
Directions
Place peppers in a blender and fill with very hot water. Cover and set aside for 15 minutes. Pour out about 2/3 of the liquid and save for later. Once peppers are tender, add the garlic. Cover and puree until you have a smooth mixture, being very careful to cover hold a thick towel over the lid so it doesn't pop off.
Place a fine strainer over a large bowl and strain through. The sauce should not be too runny or too thick. If it’s too thick, add 1 table spoon at a time of that water you saved earlier until thick enough to coat the back of a spoon.
Heat two tablespoons of oil in a large sauce pan over medium-high heat. Add the pepper mixture to pan, constantly stirring, until oil is well incorporated and sauce has darkened in color. Watch out for splatter! Add oregano (crumble with your fingers) and cumin. Continue stirring for about two minutes. Add heavy cream and simmer for five minutes. Lower heat and add salt and pepper to taste. Remove from heat.
