16(4 ounces) dried guajillo chilies, stemmed, deveined, and seeded
2teaspoonsdried oregano
½teaspoonblack pepper
¼teaspooncumin
2 ½cupschicken broth
1 ½tablespoonsvegetable oil
Salt to taste
Instructions
Place the garlic in a large dry skillet over medium-high heat. Let each side char before flipping on to the next side. Remove the garlic and let cool. Maintain the heat.
To the empty skillet, toast each side of the chili, about 10 to 15 seconds per side. The chili will expand, make a slight crackling noise, and become fragrant. The skin should darken, but do not allow to burn or char.
Place the toasted chilies into a large bowl and add enough hot water to submerge. Let sit for 30 minutes. While rehydrating, peel the cooled garlic and place in a blender. Drain the chilies and add to the blender along with oregano, pepper, cumin and 1 cup of the broth. Blend on high until mostly smooth.
Strain the blended sauce through a sieve into a clean bowl. Heat the oil in a large pot over medium-heat. Test the temperature of the oil with a drop of the sauce. If the sauce begins to crackle, pour all of the strained sauce into the pot. Continuously stir until deep red in color and the sauce doesn't flow back when a spatula is dragged through.
Add the remaining 1 ½ cups of broth and bring to a boil. Reduce the heat and let simmer until thickened, about 30 minutes, stirring until occasionally. Season with salt to taste, if needed.
Notes
*Leave more seeds in if you like it spicy. Store in a glass container in the refrigerator until ready to use.