Deep, smoky flavor builds fast here as dried ancho and guajillo chiles get toasted until fragrant, then rehydrated until tender and blendable. Softened onion and garlic form the savory base, brightened with cumin, oregano, and smoked paprika before everything simmers with chicken broth and fire-roasted tomatoes. A quick spin in the blender and a pass through a fine-mesh strainer give you a silky, restaurant-quality sauce with zero grit. A touch of apple cider vinegar at the end sharpens all that deep chile flavor and balances the richness beautifully. This one's a great way to bring bold, compliant flavor to your Whole30 kitchen without reaching for a jarred sauce full of unknown ingredients. Ladle it over roasted vegetables, grilled chicken, or a big skillet breakfast scramble and watch it disappear.
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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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