Ingredients
12 dried variety chiles - Guajillo, Adobo (Pasillo), California
6 cloves garlic, unpeeled
1 tsp ground oregano
1/4 tsp ground cumin
1/4 tsp ground black pepper
2 cups broth (to complement the dish)
1-1/2 Tbsp olive oil
1-1/2 tsp sugar
Preparation
In a hot, dry skillet, roast the garlic cloves whole, stirring often, about 15 minutes, until they soften. Cool and peel them. Remove the stems from the chiles, open them up and remove the seeds. In a hot, dry skillet, toast them for a few minutes on each side. Do not burn them. Put the toasted chiles in warm water to rehydrate for at least half an hour. Put the chiles, garlic and spices in the food processor and starting with half the broth, process them to a smooth paste. Add broth until it becomes the consistency of sauce. Strain the sauce to remove seeds and bits of skin. Oil the heavy skillet, add the sauce and the sugar. Cook slowly, stirring occasionally, for about 30 minutes.
