For those who enjoy a slightly sharper bite to their enchilada sauce, the Puya Chile is a perfect substitute for the similar Guajillo Chile, with the same fruity undertones but a more robust spice level.
Prep time: 0 min
Cook time: 25 min
Total time: 25 min
Makes 4 cups
Preheat oven to 350°F. Place chiles on baking sheet, and place in oven until puffed up and aromatic, about 5 minutes. Remove from oven and let cool. Stem and seed chiles, and tear into pieces.
Combine chiles, garlic, tomatoes, cumin and oregano in blender and purée until smooth.
Heat oil in large saucepan over medium-high heat. Strain sauce through fine mesh strainer into pan, pressing with back of spoon. Discard solids. Cook sauce, stirring constantly, until thickened and slightly darkened, about 5 to 7 minutes.
Add chicken broth and bring to a boil. Reduce heat to low, and simmer 10 minutes, stirring occasionally to prevent scorching.
Season to taste with salt and sugar.