Red Chile Sauce

• 9 dried New Mexican chiles
• 6 dried guajillo chiles
• 1 quart boiling water, for soaking the chiles
• 6 garlic cloves (do not peel)
• 6 plum tomatoes
• 2 tablespoons vegetable oil
• 1/2 large white onion, finely chopped
• 4 1/2 teaspoons New Mexican chili powder
• 6 chipotle chiles in adobo sauce, seeded
• 1 tablespoon dried Mexican oregano
• Coarse salt

1. Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter).
2. Remove the chiles; reserve the skillet.
3. Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds.
4. Cover the chiles with boiling water.
5. Let stand until hydrated, about 20 minutes.
6. Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes.
7. Set the tomatoes aside; peel the garlic.
8. Heat the oil in the skillet over medium-low until hot but not smoking.
9. Cook the onion until translucent, about 5 minutes.
10. Add the chili powder; cook 1 minute.
11. Drain chiles, reserving 1 1/2 cups liquid.
12. Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry.
13. Pass the sauce through a fine sieve into the skillet.
14. Cook over medium heat, stirring, 5 minutes.
15. Add the remaining soaking liquid.
16. Simmer until the sauce is thickened, 12 to 15 minutes.
17. Season with salt.
18. If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).

chiles, guajillo chiles, boiling water, garlic, tomatoes, vegetable oil, white onion, new mexican, chiles, oregano, salt

Taken from www.epicurious.com/recipes/food/views/red-chile-sauce-393114 (may not work)