Ingredients:

  • 3 dried Ancho chilies, stemmed and seeded (2 oz / 57g)
  • 2 dried Guajillo chilies, stemmed and seeded (1 oz / 28g)
  • 1 dried New Mexico chili, stemmed and seeded (0.5 oz/ 14g)
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 2 tablespoons chili powder (16g)
  • 1 teaspoon ground cumin (2g)
  • 1 teaspoon dried oregano (1g)
  • ½ teaspoon smoked paprika (1g)
  • ¼ teaspoon ground cinnamon (0.5g)
  • 1 (14.5 ounce) can crushed tomatoes (411g)
  • 2 cups chicken broth (473ml)
  • 1 tablespoon apple cider vinegar (15ml)
  • 1 teaspoon brown sugar (4g)
  • Salt and black pepper to taste

Instructions:

  1. Rehydrate the dried chilies by simmering them in a small saucepan of water until softened. Drain, reserving some of the soaking liquid.
  2. Combine the softened chilies (de-stemmed and de-seeded) with a little of the reserved soaking liquid in a blender or food processor. Blend until smooth.
  3. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened, then add garlic and cook until fragrant.
  4. Stir in chili powder, cumin, oregano, smoked paprika, and cinnamon (if using). Cook for about a minute, until fragrant.
  5. Stir in the chili paste, crushed tomatoes, chicken broth, apple cider vinegar, and brown sugar.
  6. Bring the sauce to a simmer, then reduce heat to low and cook for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavours to meld.
  7. Season with salt and black pepper to taste. Add more chili powder or a pinch of cayenne pepper for extra heat, if desired. Thin with more broth if needed.
  8. Use immediately in your favorite enchilada recipe or store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.