Makes about 4 cups Difficulty
10 dried Ancho chiles 2 cups hot water 1 garlic clove 1/4 cup vegetable oil 1 teaspoon dried oregano 1/4 teaspoon ground cumin seeds 1 cup tomato sauce
Preheat the oven to 400°F. Place the chiles on a baking sheet in an even layer and toast in the oven for 3-4 minutes. Discard the stems and seeds. Place the chiles in a bowl and cover with hot water. Soak for about 10 minutes or until soft.
Place the chiles and water in a blender along with the garlic, 1/4 cup oil, oregano and cumin. Process until smooth. Pour the mixture into a large saucepan and add the tomato sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.