– 2 ½ cups of water

– ½ teaspoon cumin

– 1 teaspoon oregano.

– 2 garlic cloves

– 1 teaspoon salt

– 4 oz guajillo


Toast Guajillo

Warm up a griddle and then place the chilies on top. Press for a few seconds with the cooking shovel and flip them over and press for another couple of seconds.



– In the blender add 2 ½ cups of water, ½ teaspoon cummin, 2 garlic cloves, 1 teaspoon salt, 1 teaspoon oregano, and the guajillo. -Liquify Place a sieve on top of a pot and now pour the salsa and make sure the chile seed and skin stay in the sieve.


Boil for 5 minutes

– Now boil the sauce for 5 to 8 minutes stirring once in a while to make sure it does not stick in the bottom. You can add more water if you want to make it thinner.


Now you can make enchiladas or your favorite Mexican recipe!