6 garlic cloves, unpeeled
4 oz dried guajillos
1 tsp dried oregano
1/4 tsp black pepper
1/4 tsp cumin
3-1/2 c stock
1-1/2 tbs olive oil
On a griddle, roast the garlic cloves on all sides until they are soft and there are black spots on the skin. Put aside.
Flay open the guajillos, discard the seeds and stem, then roast them briefly (3-4 seconds) on both sides on the griddle. Use a spatula to press them against the hot surface; they should bubble and discolor a bit. Place the roasted guajillos in a bowl, pour hot water on them to cover, then let them soak for 30 minutes.
Grind the spices and herbs finely. Peel and chop the roasted garlic. Drain the guajillos, discarding the water, then combine them with the spices, the garlic, and 2/3 c of the stock. Puree in a food processor (or with an immersion blender), then strain through medium mesh, using a rubber spatula to squeeze and scrape the strainer.
Heat a 4 qt. saucepan to frying temperature, then add the olive oil. Dump in the paste (careful of splattering!), leaving behind a small trace (1/4 tsp or less). Fry the paste, stirring continuously, for several minutes, until it turns a rich red-brown- use the left-behind paste as a color gauge to see how well-cooked the fried paste is. Then pour in the remaining stock and bring to a low boil. Simmer, partly covered, for 30 minutes, stirring occasionally, until the sauce is thickened and coats the back of a spoon.
Leftover sauce is great for plate decoration (I always have a squeeze bottle in the fridge) and as an enchilada sauce base.
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