Ingredients:

  • 8 oz (225g) dried guajillo chilies, stemmed and seeded
  • 4 oz (115g) dried ancho chilies, stemmed and seeded
  • 2 tablespoons vegetable oil
  • 1 medium white onion, roughly chopped (about 1 cup, 150g)
  • 4 cloves garlic, minced (about 1 tablespoon, 15g)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon chili powder (optional, for extra heat)
  • 4 cups (950ml) chicken broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt to taste (approximately 1-2 teaspoons)
  • Black pepper to taste (approximately 1/4 - 1/2 teaspoon)

Instructions:

  1. Remove stems and seeds from dried chilies. Toast chilies in a dry skillet for a couple of minutes per side, until fragrant. Careful not to burn them! Place toasted chilies in a bowl and cover with very hot water. Let steep for at least 30 minutes, or until softened.
  2. Heat oil in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in oregano, cumin, coriander, cloves, cinnamon, and chili powder (if using). Cook for 30 seconds.
  3. Drain the rehydrated chilies, reserving 1 cup of the soaking liquid. Add the softened chilies to a blender or food processor along with the sautéed aromatics, reserved chili soaking liquid, and chicken broth. Blend until completely smooth.
  4. Pour the blended sauce through a fine-mesh sieve (or cheesecloth-lined colander) into the saucepan, discarding solids. This step is optional but results in a smoother sauce. Whisk in the flour. Bring the sauce to a simmer over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until thickened to your desired consistency, stirring occasionally to prevent sticking.
  5. Stir in apple cider vinegar, and sugar. Season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.