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👨‍🍳 Instructions:

Step 1: Prepare the Chiles

Boil the dried chiles in water or broth for 10–15 minutes until soft.

Let them cool slightly, then transfer to a blender with 2 cups of the cooking liquid.

Step 2: Blend

Add garlic, onion, cumin, oregano, black pepper, and salt to the blender.

Blend until completely smooth (strain if you want a silkier texture).

Step 3: Cook the Sauce

In a skillet, heat oil over medium heat. Stir in flour to make a light roux (about 1 minute).

Slowly whisk in the blended chile mixture.

Step 4: Simmer

Let simmer 10–15 minutes until thickened and flavors meld. Adjust seasoning.

💡 Pro Tip:
This sauce freezes well! Use it for enchiladas, tamales, chilaquiles, or even as a bold taco sauce. For a spicier version, add 1–2 chile de arbol when boiling.