Mexican Red Chili Sauce

5 Dried New Mexico chiles

5 Dried Guajillo chilies

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

Clean the chiles of the stem and seeds by opening them up. Roast the chile pieces in a large cast iron skillet until blackened. Add them to a bowl and cover with hot water and weigh them down with a plate so they stay submerged in the water. Let the chilis 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 chilis (reserve some of the liquid from the chilis 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 15 seconds, being careful not to burn. 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.