(the pictures for this recipe was for a triple batch so don't get confused with the quantity shown in the pics)
Ingredients
2¼ oz bag of Guajillo chilies
2 cups of water
½ head of garlic cloves (I would reduce this to maybe 2-3 cloves of garlic to avoid having garlic breath)
½ medium sized onion
1 Tbsp Mexican oregano (or regular if that is what you have)
1 tsp salt
Instructions
The chilies will need to be toasted and re-hydrated. Toast each chili over medium high heat until it puffs up a little. Make sure not to burn it or let it catch fire. Set aside to cool. Repeat with all chilies.
When chilies have cooled, remove stems and put in a pot with the water. Cover and turn the heat to medium-high until it boils. Reduce the heat and let boil for about 10 minutes until the chilies are soft and limp. Remove from heat.
Place chilies, the water the chilies were boiled in, oregano, garlic cloves, onion, and salt into a blender. Blend until smooth.
Strain the blended chili mixture in batches through a strainer. Very little will go through the strainer at first. To help the sauce through, you can either stir the mixture or carefully tap the strainer with your hand to get it go through. Continue to stir or tap mixture until the remnants in the strainer look dry and clump together. Throw away the remnants in the strainer. You will be left with a nice smooth looking sauce. Continue with the straining process until all of the blended chili mixture has been strained. Check if the sauce requires more salt.
This sauce can now be used for enchiladas or added to a soup. You can freeze it as well and just defrost it in the fridge. The sauce will be solid when cold, so you will need to heat it up (almost to the point of boiling) to get it back to the smooth sauce consistency.
Recipe by Learn by Cooking at https://www.learnbycooking.com/guajillo-chili-sauce/