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Red Chile Sauce Recipe:
2oz dried guajillo peppers
2oz dried ancho peppers
26 pequin, chiltepin, or arbol chiles, depending on your spice tolerance

1. Remove the stems from each pepper and shake or scrape the seeds out.
2. Toast the deseeded peppers over mediumhigh heat for 6090 seconds until fragrant
3. Soak peppers in boiling water for 1015 minutes
4. Place softened peppers in a blender with other optional aromatics*
(*This is where the sauce gets personal and potentially freaky. I add charred onion, garlic, cumin, and Mexican oregano, but you could take it much further with ingredients like epazote, cinnamon, chocolate, fish sauce, gochujang...)
5. Blend peppers with chileinfused water until nappe consistency is achieved
6. Strain through a fine mesh

Use the sauce for:
Pozole:    • Sadly, You Can't Make Pozole in a Cro...  
Enchiladas:    • Enchiladas Divorciadas  The Date Nig...  
Chile Colorado:    • How to Cook CHILE CON CARNE aka CHILE...  
Tamales:    • How To Make Pork Tamales With Fermín ...  

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0:00 What the hell is even that?
0:54 How to make red chile sauce
4:20 Why you oughtta make it