- 1 ancho chili, stemmed and deseeded
- 3 guajillo chilies, stemmed and deseeded
- 2.5 cups (600mL) boiling water
- ½ tsp (1g) onion powder
- 1 tsp (3g) cayenne powder
- 1 tsp (3g) smoked paprika
- 1.5 tsp (5g) ground cumin
- 4 cloves garlic, peeled
- 2 Tbsp (30mL) white distilled vinegar
- Kosher salt, to taste
- 6 oz (170g) tomato paste
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Ingredients
Directions
- Add the ancho and guajillo chilies to a small mixing bowl, then pour over the boiling water. Let sit until rehydrated and softened, about 10 minutes. The chilies should tear easily by hand. Do not discard the soaking liquid.
- Transfer the softened chilies to the base of a blender along with the onion powder, cayenne, paprika, cumin, garlic, vinegar, salt to taste, and tomato paste. Blend on medium speed, gradually increasing to high, until as smooth as possible. With the blender running, gradually stream in the reserved chili soaking liquid until completely incorporated and smooth. Season again to taste with salt.
- Optionally, for a smoother, more Taco Bell-like consistency, pass the sauce through a fine-mesh strainer. Let cool completely before refrigerating.
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