Ingredients

• 16 whole guajillo chiles
• 6 cups water
• 1 teaspoon thyme
• 1 tablespoons Mexican oregano
• 2 Turkish bay leaves
• 3 cloves of garlic
• 1 1/2 tablespoons Diamond Crystal Kosher Salt
• 1 1/2 tablespoons Olive Oil

Instructions

1. Destem the chilies, then cut them lengthwise using kitchen scissors and the remove seeds.
2. Add the guajillos and water to a medium sized pot. Bring to a boil and let them simmer on medium-high heat for 5-8 minutes.
3. In a blender add the thyme, Mexican oregano, Turkish bay leaves, garlic and salt. Pour in the stewed guajillos and blend for a minute or until the sauce looks smooth.
4. Rinse out the medium pot that the guajillos were in and add the olive oil. Set the pot on medium-high heat.
5. If you have a high-powered blender, straining the sauce may not be necessary but for an extra velvety smooth sauce, put it through a strainer.
6. Add the sauce to the pot and stir, let it simmer for 5 minutes. Reduce if necessary to desired consistency.
7. Cool and refrigerate up to a week.
8. This is a great sauce for enchiladas, chilaquiles, chile colorado and pozole.

Notes