Ingredients
2 dried ancho chiles (1 oz)
1 dried chipotle chile
2 cups water
1 small yellow onion, coarsely chopped
2 garlic cloves
1 TBS cumin seeds, toasted
to toast cumin seeds, toast in a pan over med heat for a few minutes
Preparation
Discard stems from chiles and remove seeds. Rinse chilies under cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2 quart saucepan. Add onion, garlic, and a pinch of salt, then simmer, uncovered, stirring occasionally (add more water if necessary to cover chilies), until softened, about 30 minutes.
While chiles are cooking, finely grind cumin seeds with a motar and pestle or in an electric coffee/spice grinder.
Transfer chiles and vegetables with a slotted spoon to a blender and puree with cumin and a cup chile water (save remaining chile water) until smooth. Sauce should be thick, but not stiff- add more chile water, 1 TBLS at a time if necessary. Season with salt.
May be made 3 days ahead, cooled completely, and chilled covered.
