|Dried chipotle chili||4|
|Dried guajillo chiles/Dried new mexican red chiles||2|
|Onion||1 Small, chopped|
|Vegetable oil||1 Tablespoon|
|Tomatoes/2 cups canned diced tomatoes||4 Medium, peeled and chopped|
|Beef broth||1 Cup (16 tbs)|
|Cider vinegar||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
Place the chiles in a large bowl and cover them with hot water.
Steep until they're soft, 15 to 20 minutes.
Drain the chiles and discard the water.
Remove the stems and chop the chiles.
In a saucepan, saute the onion in the oil until it's soft but not brown.
Add the chiles and the remaining ingredients and simmer for 15 to 20 minutes to thicken.
Put the sauce in a blender or food processor and puree until smooth.
Makes 3 cups.