Description
This best guajillo sauce recipe brings vibrant Mexican flavors to your kitchen with minimal effort. Made from dried guajillo chilies, this versatile sauce delivers a mild heat with sweet, fruity notes that transform any dish from ordinary to extraordinary.
Ingredients
Scale
- Dried guajillo chilies (8-10)
- 2 cups chicken or vegetable broth
- 3 garlic cloves
- 1/2 small onion
- 1 roma tomato
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon apple cider vinegar
- Water as needed for consistency
Instructions
- Remove stems and seeds from the guajillo chilies. Tear or cut the chilies into large pieces. Heat a dry skillet over medium heat and toast the chilies for 1-2 minutes, turning frequently. Set aside.
- Heat olive oil in the same skillet. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced tomato and cook for 2-3 minutes until softened.
- Add the toasted chilies to the skillet along with the chicken broth, oregano, cumin, salt, and sugar. Bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes until the chilies are soft and rehydrated.
- Transfer the mixture to a blender. Add the apple cider vinegar and blend until completely smooth, about 1-2 minutes. If the sauce is too thick, add water a tablespoon at a time until you reach your desired consistency.
- For an ultra-smooth sauce, strain the mixture through a fine-mesh sieve, pressing with a spoon to extract all the liquid. Return the sauce to the pan and simmer for another 5 minutes to meld flavors. Taste and adjust seasoning if needed.
Notes
- Store guajillo sauce in an airtight container in the refrigerator for up to 2 weeks.
- For longer-term storage, freeze in ice cube trays for convenient use.
- To reheat, warm gently on the stovetop and thin with water or broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 2g
- Sodium: N/A
- Fat: 1g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: N/A