Guajillo Salsa

Directions

1. 1
   In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil.
2. 2
   Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.
3. 3
   Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending.
4. 4
   Process until smooth.
5. 5
   Season with 1 teaspoon salt and a pinch of black pepper.
6. 6
   In a medium, heavy saucepan, heat the vegetable oil over medium heat.
7. 7
   Strain the pureed guajillo salsa into the pan.
8. 8
   Add the bay leaf and simmer until thickened, about 10 minutes.
9. 9
   Taste for seasoning, adding additional salt and pepper as desired.
10. 10
    Reserve for enchiladas and pork.
11. 11
    Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.