Ingredients:

  • 4 dried ancho chillies, stemmed and seeded (approx. 2 oz / 57g)
  • 2 dried guajillo chillies, stemmed and seeded (approx. 1 oz / 28g)
  • 2 cups (475ml) hot water
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (approx. 1 cup / 113g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 tablespoon chilli powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon (optional, for depth)
  • 1/4 teaspoon ground cloves (optional, also for depth)
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth (or vegetable broth for vegetarian)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • Salt and black pepper to taste

Instructions:

  1. Soak the dried chillies in hot water for 20 minutes, until softened.
  2. Heat olive oil in a saucepan. Sauté onion until softened and translucent. Add garlic and cook until fragrant (about 1 minute).
  3. Stir in chilli powder, cumin, oregano, cinnamon (if using), and cloves (if using). Cook for 30 seconds to bloom the spices.
  4. Stir in flour and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce.
  5. Gradually whisk in chicken broth (or vegetable broth) to avoid lumps. Add diced tomatoes, rehydrated chillies (drained), apple cider vinegar, and brown sugar.
  6. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth. Important: Vent the lid of the blender to allow steam to escape and prevent explosions!
  8. Season with salt and black pepper to taste. Add more brown sugar or apple cider vinegar if needed to balance the flavours.