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A versatile red chile marinade and sauce base made from dried chiles, vinegar, and spices. This family cooking essential adds bold, deep flavor to protein-rich chicken and pork dishes.
Remove seeds and stems from the dried guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 2-3 minutes until aromatic and pliable. Do not burn.
Place chiles in a bowl and cover with boiling water. Soak for 20 minutes until soft, then drain well.
In a skillet over medium heat, add 1 tablespoon olive oil. Sauté onion, garlic, and chopped tomato until onions are soft and golden, about 6-8 minutes. Add bay leaf and cook for another 2 minutes, then discard bay leaf.
Transfer softened chiles, sautéed onion mixture, apple cider vinegar, remaining olive oil, cumin seeds, oregano, smoked paprika, black pepper, and salt to a blender. Add 1/2 cup water. Blend until completely smooth, scraping the sides as needed.
Pour sauce into a saucepan; bring to a gentle simmer over low heat. Cook uncovered for 15-20 minutes, stirring frequently, until slightly thickened and deep red. Adjust salt to taste, then cool before transferring to storage.
