Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever.
- 4 medium guajillo chiles (about 1 ounce)
- 2 medium cloves garlic, peeled
- 1 (28-oz) can fire roasted diced tomatoes (such as Muir Glen)
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups chicken broth
- Kosher salt, to taste
- Sugar, to taste
Preheat oven to 350°F. Place guajillo chiles on a baking sheet and heat in oven until puffed up and aromatic, about 3-5 minutes. Remove from the oven and allow to cool. Stem and seed chiles; tear into pieces.
Place chiles, garlic, tomatoes, cumin, and black pepper in jar of a blender. Puree until as smooth as possible.
Heat oil in a large saucepan over medium-high heat until shimmering. Set a fine mesh strainer over pan and pour in sauce. Press sauce through strainer into saucepan. Cook sauce, stirring constantly, until thickened to consistency of tomato paste, 5 to 7 minutes. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Taste sauce and season with salt and sugar to taste.