Red Chile-Tomato Sauce - Vegetarian

Ingredients

• 2 ancho chilies
• 3 tablespoons vegetable oil
• 1 large red onion
• finely chopped
• 3 garlic cloves
• finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 cup dry white wine
• 1 (16 ounce) can plum tomatoes
• pureed
• 2 cups chicken stock (or vegetable stock)
• salt & freshly ground black pepper

Instructions

1. Bring 2 cups of water to a boil in a small saucepan.
2. Add chilies, remove from heat and let sit for 30 minutes.
3. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
4. Heat oil in a medium saucepan over medium-high heat.
5. Add onions and cook until soft.
6. Add garlic and cook for 1 minute.
7. Add cumin and oregano and cook for 1 minute.
8. Add ancho puree and cook for 2 to 3 minutes.
9. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened.
10. Season with salt and pepper, to taste.