Red Chile Sauce Recipe

Rinse chiles and split open, discarding stems, seeds, and ribs. Place in a single layer on a cookie sheet and toast lightly in a 275˚F oven. Keep oven door open a crack and watch closely. You will smell the wonderful aroma, and remove as they toast and before they brown. Transfer chiles as toasted to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 15 minutes.

Purée chiles with three fourths of soaking liquid, reserving remainder, in a blender until smooth. Pour purée through a coarse sieve into a bowl, pressing on solids, and discard solids. Whisk reserved soaking liquid into chile mixture.

Cook onion, garlic, cumin, and oregano in oil in a large heavy saucepan over moderately low heat, stirring, 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, partially covered, whisking occasionally, until reduced to about 2 1/2 cups, about 30 minutes. Season with salt, black pepper, additional oregano, and sugar.
Enjoy this delicious red chile sauce drizzled over enchiladas, burritos, rice and beans, you name it! 

Dried Guajillos