Ancho-Guajillo Chile Sauce

• 9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces
• 6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces
• 5 cups very hot water
• 4 garlic cloves, peeled
• 1/2 teaspoon dried Mexican oregano
• 2 teaspoons fine sea salt

1. Heat heavy large skillet over medium-high heat 2 minutes.
2. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds.
3. Transfer chiles to bowl; add 5 cups very hot water.
4. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
5. Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth.
6. Season sauce with more salt, if desired.
7. (Can be made 1 day ahead.
8. Cover and refrigerate.)

ancho chiles, guajillo chiles, very hot water, garlic, oregano, salt

Taken from www.epicurious.com/recipes/food/views/ancho-guajillo-chile-sauce-108061 (may not work)