(This is a hot sauce)
½ yellow onion, diced
6 garlic cloves, chopped in larger pieces
8 dried guajillo chiles with the seeds; remove stems
1 ½ teaspoons ground cumin
8 cups of water
2 tablespoons of chicken base
½ cup flour, sifted
3 teaspoons salt
In a large saucepan, heat an inch of corn oil until hot. Add the onion and sauté until it is translucent, and then quickly add the garlic and sauté. Add the chilies, cumin,and pepper and continue to sauté, making sure to constantly stir and not allow anything to burn. Lower the heat as needed. Add the water and chicken base. Bring entire mixture to a boil for eight minutes. Remove from the heat and blend in a blender. Set aside.
Add more oil to the saucepan and heat over a low flame. When oil is hot, slowly whisk in the flour until it is brown, about four or five minutes. Remove from the heat.
Pour the chili mixture into a saucepan, bring to a boil and let stay at boil for five minutes. Lower the heat, add the flour mixture, and boil again. Strain the mixture through a strainer to remove seeds. Add salt to taste. Enjoy.