|Ancho chiles||6 Large|
|Red wine vinegar||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
1. Heat an ungreased cast-iron skillet over medium-low heat. Add the chiles and toast them for a few seconds, turning them with tongs so they do not burn. The instant they become pliable and smell fragrant, remove them from the skillet.
2. Cut the chiles open and remove the seeds and veins. Tear the chiles into large pieces, transfer them to a bowl, and add just enough hot water to cover. Soak until very soft, 30 minutes; don't soak longer or they will lose their aroma.
3. Drain the softened chiles and pat dry. Transfer them to a blender or small food processor and add the vinegar, 1/3 cup fresh water, the cinnamon, cloves, oregano, and garlic. Blend until smooth, and season with 1/2 teaspoon salt. Transfer the mixture to a glass jar and keep for 1 week in the refrigerator. Or place small mounds of the puree on a sheet of plastic wrap, top with another piece of plastic wrap, and freeze until solid. When the pats of chile paste are frozen, transfer them to a plastic bag.