Ingredients:

  • 4 ounces (115g) dried ancho chiles, stemmed and seeded
  • 2 ounces (57g) dried guajillo chiles, stemmed and seeded
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 2 tablespoons chili powder (American style)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ¼ teaspoon ground cinnamon
  • Pinch of ground cloves
  • 4 cups (946ml) chicken broth, low sodium
  • 2 tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Lightly toast the dried chiles in a dry skillet until fragrant and pliable (careful not to burn!).
  2. Place the toasted chiles in a bowl and cover with hot water. Soak for 20-30 minutes until softened.
  3. Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onion until softened and translucent, then add the garlic and cook until fragrant.
  4. Add the chili powder, cumin, oregano, cinnamon, and cloves to the skillet and cook for 1 minute, stirring constantly.
  5. Drain the soaked chiles, reserving the soaking liquid. Add the chiles to a blender or food processor, along with 1 cup of the reserved soaking liquid, and tomato paste. Blend until smooth. Add more soaking liquid if needed to achieve a smooth consistency.
  6. Pour the chile mixture into the skillet with the spices. Cook for 5 minutes, stirring frequently, to deepen the flavour.
  7. Whisk in the flour, then gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened to your desired consistency.
  8. Stir in the apple cider vinegar. Season with salt and pepper to taste.
  9. For a smoother sauce, strain the sauce through a fine-mesh sieve or cheesecloth-lined strainer (optional).