Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Ancho Chilies 8 oz Tomato Sauce; 1 cn
3 1/2 c Warm Water 1 T Oregano Leaves; Dried
1/2 c Onion; Chopped 1 T Cumin Seed
2 ea Garlic; Cloves, chopped 1 t Salt
1/4 c Vegetable Oil

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 ot 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. Makes
about 2 1/2 cups sauce.

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