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1
The chiles and garlic: Tear the guajillo chiles into flat pieces, then toast them on a griddle or heavy skillet over medium heat, using a metal spatula to press them flat to the hot surface for a few seconds, then flipping and pressing again.
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2
Youll notice a toasted look to each side and perhaps a whiff of smoke when theyre ready, but dont burn them or theyll taste bitter.
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3
Lay the unpeeled garlic on the griddle and turn frequently until soft and blackened in spots, about 15 minutes.
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4
Cool, peel off the skin and cut in quarters.
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5
Blending the ingredients: Break the chiles into a dry blender jar, cover and blend on high until pulverized.
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6
Add the garlic, roasted tomato, optional chile chipotle and 1/4 cup water, then blend until very smooth.
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7
Finishing the sauce: Strain the sauce through a medium-mesh sieve into a small dish, then stir in a little more water, if necessary, to make a light, pourable consistency.
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8
Season with salt and let stand for 1/2 hour to let the flavors mingle.
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9
Traditional Variations
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10
Chile de Arbal Sauce, Baja California-Style: Stem 15 or 16 large chiles de arbol (known there as picas de pajaro), shake out most of the seeds, boil in salted water with the garlic and a slice of onion for 10 minutes.
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11
Drain and puree with the tomato and 1/4 cup water; strain.
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12
Thin with water to a light consistency and season with salt.
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13
This is a hot sauce and is frequently made hotter by omitting the tomato and blending with 1/3 cup water.
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14
Chipatle Chile Sauce, Veracruz or Puebla-Style: Prepare the recipe as directed, substituting 2 or 3 canned chiles chipotles (seeded) for the guajillos.
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15
Dont toast or pulverize the chiles prior to blending with the tomato.
