Guajillo Salsa

1. 1

   In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil.

2. 2

   Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.

3. 3

   Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending.

4. 4

   Process until smooth.

5. 5

   Season with 1 teaspoon salt and a pinch of black pepper.

6. 6

   In a medium, heavy saucepan, heat the vegetable oil over medium heat.

7. 7

   Strain the pureed guajillo salsa into the pan.

8. 8

   Add the bay leaf and simmer until thickened, about 10 minutes.

9. 9

   Taste for seasoning, adding additional salt and pepper as desired.

10. 10

    Reserve for enchiladas and pork.

11. 11

    Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.

No additional tips available.