Basic Red Sauce
8 ancho chiles
3 1/2 c/. water
1/2 c. onion, chopped
2 garlic clove, chopped
1/4 c. oil
8 oz. tomato sauce
1 T. oregano leaves
1 T. cumin seed or powder
1 tsp. salt
Cover chiles with warm water. Let stand until softened, about 30 minutes, drain. Strain liquid, reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat to boiling, reduce heat. Simmer, uncovered, 20 minutes, cool. Pour into a food processor workbowl fitted with steel blade or into a blender container, cover and process until smooth. Cover and refrigerate up to 10 days.
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