I brought back from Ca. 3 kinds of dried chilies. Ancho, California and Guajillo and today decided to make the sauce. I looked at many recipes and techniques and then went my way as I almost always do and followed my heart. I did go with the heating first of the chilies in a cast iron pan heated to high and just for a few seconds on each side. But before I did this I cut off the ends of each chili and took out most of the seeds but not all because I like the flavor the seeds give. You will put chilies in a bowl of warm water and let them set for 20 minutes and lay a plate on top of the chilies to hold them down. While the chilies are soaking put in the hot pan 4 garlic cloves and 1 whole onion cut up and just cook for a few minutes while stirring them around the pan. Add the garlic and onions the chiles , 1/4 cup oil I used olive oil and 1 cup of the liquid to a blender. I added a chipotle chili because I like mine with a little heat. Up to you. Add salt to taste and blend all together. Taste and maybe add more of the water from the bowl, mine is a little thick. Maybe more salt. Put a strainer over a large bowl and pour the sauce in and stir it around to strain. This might take awhile and you will need to push it through. Out comes this delicious sauce not hot but so much better than the can sauce. I made enchiladas.
9 of each chilies Ancho Guajillo and California chilies
4 garlic cloves
1 large onion, quartered
1 Chipotle chile out of the can with the sauce. Freeze the rest in a little piece of plastic wrap and wrap individually and put in the freezer.
Clean the chilies and cut off both ends and slit down the middle and take out the seeds or leave some in, I use scissors to do this job.
Heat your pan to hot and add the chilies a few at a time and just heat each side, just for a few seconds and lay them in a large bowl of warm water
let them hang out in the water for about 20 minutes with a plate on top to hold them down.
Cook the onion and garlic in the hot pan for a few seconds also
Add all the onion and garlic, oil, salt, and Chipotle chile to the blender, add the chiles and 1 cup or more of water and blend it all up.
Taste and add more salt if needed or water to make a somewhat thick sauce, you can see it on my funny looking finger above.
Strain into a large bowl and use as you like.