5 dried New Mexico peppers
5 dried Puya Chili Pods
5 dried Chili Negro
7-8 whole (1.5 lb.) tomatoes, roasted
3 sweet onions, peeled and roughly chopped
8 cloves of garlic, peeled
4 cups stocks
1 tablespoon Mexican oregano
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoons pepper
Roast the chili pieces in a large cast iron skilled until blackened. Add them to a bowl and cover with hot water and weight down with a plate so they stay submerged in the water. Let the chilies reconstitute for 20-30 minutes.
Roast the tomatoes, garlic, and onions in a 475 degree oven for 20-30 minutes, or until charred and soft.
Add the tomato mixture to the blender with the drained chilies (reserve some of the liquid from chilies if needed for sauce). Blend until smooth. Strain the sauce to make a velvety consistency.
Add a tablespoon of oil to a pot, add the oregano and sauté for a minute. Now add the tomatoes and pepper mixer from the blender, the salt, pepper and cumin. Cook the sauce for 20 minutes to reduce the liquid in the sauce. Adjust seasonings.