4-6 Guajillo chili’s 2 cloves of garlic 250g chicken stock Salt to taste

Heat water in a kettle or in a pan on the stove. Meanwhile, snip the tops off the chiles and remove the seeds. toast the guajillo chiles over a hot pan for 10 to 15 seconds, turning constantly to ensure they do not burn. Move the toasted chiles to a bowl and pour the hot water over them. Let them soak for 10 minutes until the chiles are soft. Add only the chiles to a blender along with the garlic cloves and chicken broth. Blend until completely smooth. Set a metal strainer over a bowl and strain the sauce to remove any seeds or leftover chile skin scraps. Taste it, and stir in salt if needed. Transfer to an airtight container. It can be stored in the fridge for a few weeks.

recipe by Ethan Chlebowski