Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.
Recipe information
Yield
makes 3 cups
Ingredients
Preparation
Step 1
Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter). Remove the chiles; reserve the skillet.
Step 2
Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds. Cover the chiles with boiling water. Let stand until hydrated, about 20 minutes.
Step 3
Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes. Set the tomatoes aside; peel the garlic.
Step 4
Heat the oil in the skillet over medium-low until hot but not smoking. Cook the onion until translucent, about 5 minutes. Add the chili powder; cook 1 minute. Drain chiles, reserving 1 1/2 cups liquid.
Step 5
Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry. Pass the sauce through a fine sieve into the skillet. Cook over medium heat, stirring, 5 minutes. Add the remaining soaking liquid. Simmer until the sauce is thickened, 12 to 15 minutes. Season with salt. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).
