Ingredients:

  • 5 dried Ancho chiles, stems and seeds removed
  • 5 dried Guajillo chiles, stems and seeds removed
  • 2 dried Chiles de Árbol
  • 4 cloves garlic, freshly peeled
  • 0.5 cup apple cider vinegar
  • 0.5 cup low sodium vegetable broth
  • 1 tsp cumin seeds
  • 1 tsp dried Mexican oregano
  • 0.25 tsp ground cinnamon
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 1 cup boiling water

Instructions:

  1. Place the cleaned, de-stemmed chile pieces into a dry skillet over medium-high heat. Press down with a spatula for 1 minute per side until fragrant and slightly supple.
  2. Transfer the toasted chiles to a heat-proof bowl and cover with 1 cup of boiling water. Let sit for 10 minutes to rehydrate.
  3. Place the soaked chiles, 1/2 cup apple cider vinegar, 1/2 cup vegetable broth, garlic, spices, and sugar into a high-speed blender.
  4. Process on high for 60 seconds until the mixture is a smooth, dark mahogany-colored liquid.
  5. Pour the sauce through a fine-mesh sieve into a jar, using the back of a spoon to push the pulp through and discarding the remaining skins.