Guest Author - Terri Perkins Fulton

Makes about 2 1/2 cups, or enough for 6 to 8 enchiladas

4 large ancho chiles

1 medium tomato
4 cloves garlic, unpeeled
1/4 of a large red onion

Chicken stock

2 teaspoons ground cumin
1 teaspoon dried oregano

Place ancho chiles in a sauce pan and cover with water by 3 inches. Bring to boil. Remove from heat, place a lid on the pan and let the chiles soak 30 minutes.

In the meantime, place the tomato, garlic and onion on a cookie sheet and spray with non-stick cooking spray. Season with salt and pepper. Roast in a 450 degree oven until blackened in spots and the peel on the tomato starts to burst, about 10-15 minutes. Cool until easy to handle and then peel the garlic.

Using tongs, remove the chiles from the water, shaking to release the seeds and stems back into the sauce pan. Strain and reserve the water. Place the softened chiles in a blender. Scoop in the tomato, garlic, onion, and any accumulated juices. Add the cumin and oregano.

Fill the blender with chicken stock until it's about 1 inch below the contents.
Blend until smooth. Thin sauce with more broth or with the reserved chile water until it's the consistency of gravy. Taste and season with salt and pepper.