Guajillo Sauce Base:
3 garlic cloves, unpeeled
8 medium-large dried guajillo (or New Mexico) chiles, stemmed and seeded
1/2 teaspoon dried oregano (preferably Mexican)
1/8 teaspoon freshly ground pepper
Pinch of ground cumin
1 tablespoon vegetable oil or olive oil



For the sauce: Roast the garlic in a heavy skillet over medium heat,
turning, until it is soft and slightly blackened. Let cool, then peel. Using
the same skillet, toast the chiles 1 or 2 at a time, flattening and pressing
down on each with a spatula for a few seconds; flip them over and press
again. Cover the toasted chiles with hot water and let steep for 30 minutes,
stirring from time to time. Drain and discard water. Put the oregano, black
pepper and cumin in a food processor or blender with the chiles, garlic and
1/2 cup water. Blend to a smooth puree, adding more water if necessary.
Press through a medium-mesh strainer into a bowl. Heat the oil in a heavy
large soup pot over medium-high heat. When hot enough to make a drop of the
puree sizzle, add the puree all at once and cook, stirring, until it reduces
to a thick paste, about 5 minutes. You now have a guajillo sauce base, which
can be made several days in advance.