Guest Author - Terri Perkins Fulton

Makes about 2 1/2 cups sauce

11 dried chiles guajillos, stemmed
11 dried ancho chiles, stemmed
6 cloves garlic, unpeeled
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon black pepper

2 tablespoons vegetable oil or lard

Approximately 3 cups reserved chile soaking liquid

Salt to taste, about 1 teaspoon, depending on if you are using water or broth (See note below)
Sugar to taste, about 1 teaspoon

Heat a heavy skillet or griddle over medium heat. Place the unpeeled garlic on one side and toast until soft and blackened in spots, turning occasionally, about 10 to 15 minutes. Meanwhile, toast the chiles on the other side of the griddle by pressing them with a spatula for a few seconds on each side until you hear a slight hiss and crackle. Remove the chiles to a bowl and cover with boiling water. Let stand until softened, about 30 minutes. Remove the chiles to a blender, leaving the seeds behind in the soaking liquid. Strain the soaking liquid into another bowl or large measuring cup.

Cool and peel the garlic and place in the blender with the chiles, oregano, cumin and black pepper. Add 1 cup of the soaking liquid and blend to smooth puree.

NOTE: You may use chicken broth instead of the soaking liquid, or a combination of both. The amount of salt you add will vary depending on the saltiness of the broth.

Heat the oil in a Dutch oven over medium-high heat. When hot, add the sauce all at once. Stir constantly and cook until it turns a dark, earthy red, about 5 to 7 minutes. Add 1-1/2 cups soaking liquid and simmer sauce to desired consistency, about 30 minutes. Thin with 1/2 cup more liquid during this time if necessary. Season the sauce with salt and sugar to taste. (Sugar should just cut the bitterness of the chiles.) The sauce should be about the texture of light gravy when finished.

This sauce will keep in the refrigerator for up to one week. It can be frozen for 3 months.