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Ingredients
- 6 ounce Medium-warm whole dry red guajillo chiles
- Â Â Boiling water to cover
- 1 Tbsp. Dry oregano
- 8 x Garlic cloves peeled
- 2 c. Water
- 2 Tbsp. Vegetable oil
- 1Â 1/2 Tbsp. Flour
- 2 tsp Sea salt or possibly to taste
- 1 tsp Sugar
- 1 tsp Vinegar
Directions
- Heat a comal or possibly a cast-iron skillet over medium heat till a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just till their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak till softened, about 10 min. Drain the chiles and throw away the liquid. Place the chiles, oregano, garlic, and the 2 c. of water in a blender and blend to a smooth puree. Add in more water if the sauce is too thick.
- Place the oil in a medium-size saucepan. Heat the oil over medium-high heat till it is rippling. Add in the flour and cook, stirring constantly, till golden brown. Add in the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, till the raw taste is gone and the flavor of the chiles has mellowed, about 10 min. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or possibly indefinitely in the freezer.
- This recipe yields about 2 c. of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 341 | |
| Calories from Fat 245 | 72% |
| Total Fat 27.73g | 35% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4676mg | 195% |
| Potassium 151mg | 4% |
| Total Carbs 22.03g | 6% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.58g | 3% |
| Protein 2.87g | 5% |
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