INGREDIENTS

1 Guajillo Chile  
2 Ancho Chiles  
1/2  Onion , diced 
4 large Roma (Plum) Tomatoes  
1/2 tsp. ground Cumin  
1/4 tsp. Black Pepper  
1/4 tsp.  Oregano  
2 Tbsp.  Vegetable Oil or Lard 

DIRECTIONS

1.) Wash, stem and seed the chiles. Toast the chiles until aromatic and puff up slightly. Place in a bowl and cover chiles with hot water and soak for 30 minutes. Remove chiles and place in blender with tomatoes. Puree.

2.) Heat oil or lard in a large pan over medium high heat. Sauté onions and spices and cook until aromatic. Add tomato mixture to pan and sauté for 2 minutes. Transfer back to blender and puree.