Recipe: Homemade Enchilada Sauce (Sunset Mexican Cookbook, 1970's-80's)

ENCHILADA SAUCE

10 to 12 whole dried ancho or pasilla chiles
3 cups of warm water
1/4 cup tomato sauce or tomato paste
1 clove garlic, minced or pressed
1/4 cup vegetable oil
1 tsp dried oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin

Place chiles on a baking sheet and toast in a 400 degree F oven until fragrant (3-4 minutes). Remove from baking sheet and let cool.

When cool, discard stems and seeds. Place in a bowl and cover with 3 cups of warm water; let stand for 1 hour.

Drain chiles, reserving the soaking liquid. Whirl chiles in a blender with enough of the soaking liquid to moisten. Add remaining liquid along with remaining ingredients; blend until smooth.

Pour the blended mixture into a pan and simmer, uncovered, stirring occasionally, for 10 minutes. Keep warm.

Adapted from source: Sunset Mexican Cook Book, 1970's - 80's