I love to make big batches of this sauce - it's quick and easy, and versatile - we use it on loads of things, huevos rancheros (obviously) but also as an enchilada sauce, over rice and beans and veggies, stirred in to queso, just as a dip, you name it! It's very forgiving, sometimes I use a combo of whole tomatoes and sauce, sometimes I throw in some roasted fresh peppers or tomatoes (if the garden has any) and the dry peppers vary according to what I have and how hot I want it (but I do always include something smoky). This version has a little kick and a big handful of fresh oregano because our oregano bed has gone bananas this spring ... - aargersi —aargersi
Test Kitchen Notes
This was really delicious! I was able to only find one Guajillo, so I adjusted the recipe accordingly for a smaller batch. It really was good and easy to assemble. I also gave my friend from El Salvador the leftovers and he loved it! His quote: "Very authentic taste and almost as good as my mother's!" - TiggyBee —The Editors
large loose handful fresh oregano leaves (or a couple TBS dried if you can't get fresh)
salt and pepper to taste
In This Recipe
Saute the onion with a pinch of salt over medium heat until it starts to sweat, then add the garlic and chilis and saute a few more minutes until everything is a little soft.
Add the tomatoes (with their juice), broth and cumin and simmer for 9-10 minutes until the chilis are very soft (also add the oregano if using dried).
Turn off the heat and add the oregano (if using fresh). Use an immersion blender or transfer to a regular blender and mix the sauce - it is not going to be silky smooth but rather maintain a bit of texture. Taste and adjust salt and pepper. That's it! Done!