This recipe is from page 124 of the Truly Mexican cookbook. It is spicy! If you can’t find guajillo chiles in your supermarket, try your local latin market. Chances are the latin market will have them way cheaper too.
Basic Guajillo Adobo (Adobo De Guajillo)
3 ounces guajillo chiles (about 12), wiped clean, stemmed, slit open, seeded and deveined
3/4 cup water for blending, more if needed
2 garlic cloves, peeled
1 1/2 teaspoons apple cider vinegar
3/4 teaspoon fine salt
3/4 teaspoon sugar
Rounded 1/4 teaspoon ground cumin
Heat a griddle or heavy skillet over medium-low heat, and toast the chiles 2 or 3 minutes, turning them over and pressing down on them with tongs frequently until they’re fragrant and their insides have changed color slightly, about 1 minute per batch. Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
Put the 3/4 cup water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the through a medium-mesh sieve.