This deep, smoky red sauce starts with dried ancho and guajillo chiles toasted until fragrant, then soaked until soft and blended into a rich, restaurant-quality puree. Onion and garlic build a savory base, while cumin, oregano, and smoked paprika add warmth and depth before everything simmers down with chicken broth and fire-roasted tomatoes. A splash of apple cider vinegar brightens the whole pot, and a fine strain gives you that silky, pourable texture worth spooning over anything you're braising or baking. It reduces down to a glossy, spoon-coating consistency that clings beautifully to enchiladas, roasted vegetables, or shredded meat. This one's a genuinely solid fit for a Paleo kitchen, built entirely from real chiles, aromatics, and whole-food seasonings rather than anything from a jarred mix. Make a double batch — it keeps well and only gets better as the flavors settle.
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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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