Red Enchilada Sauce

• 1 dried guajillo chilies
• 2 dried New Mexico chiles
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 tablespoon dried Mexican oregano (optional)
• 1 cup Chinese wine
• 1 (16 ounce) can tomatoes, pureed
• 2 cups chicken stock
• salt

1. Bring 2 cups of water to a boil in a small saucepan.
2. Add chiles, remove from heat and let sit for 30 minutes.
3. Remove stems and seeds (keep seeds in for more heat), place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
4. Heat oil in a pot and on a low heat cook onion until soft.
5. Add garlic and fry briefly until fragrant.
6. Add remaining ingredients and the puree to the pot and bring to a boil.
7. Reduce to a simmer and cook for about 10 minutes.
8. The onion can also be carmelized to make a sweeter sauce.
9. That will add aboout 30 more minutes to the cooking time.

guajillo chilies, mexico chiles, vegetable oil, onion, garlic, ground cumin, oregano, chinese wine, tomatoes, chicken stock, salt

Taken from www.food.com/recipe/red-enchilada-sauce-183970 (may not work)