Guajillo peppers Water Garlic Onion Cumin Salt Olive oil
Be sure to discard as many of the seeds as you can. If there are any veins, remove those too. Some people will toast the chile before doing this.
Add water to a stock pot and bring to a boil. Turn the heat off, leaving the peppers inside. Wait until the chiles are pliable and discard the water.
Add the chiles, water, onion, and garlic to the blender, then blend until smooth.
With the back of your cooking spoon, push out as much of it. Discard any bit and pieces left in the strainer.
The strained sauce goes back into the pot and gets boiled. To freeze, you need the sauce to cool.
You can also add vegetables for a more complete meal. Serve with corn tortillas, refried beans, or Mexican rice.