Deep, smoky flavor builds from dried ancho and guajillo chiles, toasted until fragrant and then simmered until silky-soft. Onion, garlic, cumin, oregano, and smoked paprika bloom together in the pan before the chiles, chicken broth, and fire-roasted tomatoes join in for a rich, layered simmer. A quick spin in the blender and a pass through a fine-mesh strainer gives the sauce that glossy, restaurant-smooth texture, while a splash of apple cider vinegar brightens every spoonful. It thickens into a deep red-brown sauce that coats the back of a spoon and clings beautifully to enchiladas, tacos, or a simple pan of rice. This one's a genuinely solid choice for a gluten free kitchen, made entirely from whole chiles, aromatics, and pantry spices rather than anything questionable. Make a double batch — it keeps well and only gets better after a day in the fridge.
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Heat a dry skillet over medium heat. Add the ancho and guajillo chiles in a single layer and press them flat with a spatula, toasting for 20–30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a large saucepan.
Pour enough boiling water over the toasted chiles to submerge them (about 2 cups). Let them soak for 10 minutes, until softened and pliable, then drain and discard the soaking water.
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