- 4 medium (about 1 ounce total) dried chiles guajillos, stemmed, seeded and deveined
- 2 cloves garlic, unpeeled
- 1 ripe, large tomato, roasted , peeled, cored and roughly chopped
- ½ canned chile chipotle, seeded (optional)
- Salt, about ½ teaspoon
- The chiles and garlic: Tear the guajillo chiles into flat pieces, then toast them on a griddle or heavy skillet over medium heat, using a metal spatula to press them flat to the hot surface for a few seconds, then flipping and pressing again. You’ll notice a toasted look to each side and perhaps a whiff of smoke when they’re ready, but don’t burn them or they’ll taste bitter.
- Lay the unpeeled garlic on the griddle and turn frequently until soft and blackened in spots, about 15 minutes. Cool, peel off the skin and cut in quarters.
- Blending the ingredients: Break the chiles into a dry blender jar, cover and blend on high until pulverized. Add the garlic, roasted tomato, optional chile chipotle and ¼ cup water, then blend until very smooth.
- Finishing the sauce: Strain the sauce through a medium-mesh sieve into a small dish, then stir in a little more water, if necessary, to make a light, pourable consistency. Season with salt and let stand for ½ hour to let the flavors mingle. Traditional Variations
- Traditional Variations