Ingredients
3 dried ancho chiles
1/2 cup chopped onion
2 tablespoons olive oil
2 medium tomatoes, chopped
1/3 cup raisins
1/2 teaspoon dried leaf oregano
dash cumin
ground arbol chile powder (to your spice level/liking - or a piquin if you cannot access arbol. Try to avoid extra hot cayenne or chipotle powders, these often conflict with the ancho’s distinct flavor)
2 cups chicken broth
Preparation
Soak ancho peppers in hot water for 15 minutes. remove stems and seeds; chop. Sauté chopped chiles and onion in vegetable oil until tender. Add the tomatoes, raisins, cumin, oregano, and chicken broth; simmer 10 minutes longer. Transfer to a blender and blend until sauce is smooth.
