Red Chile-Tomato Sauce - Vegetarian

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK.

• Ready In: 1 hr
• Serves: 12
• Yields: 2 1/4 Cups

Ingredients

• 2  ancho chilies
• 3  tablespoons  vegetable oil
• 1  large red onion, finely chopped
• 3  garlic cloves, finely chopped
• 1  tablespoon ground cumin
• 1  tablespoon dried Mexican oregano
• 1  cup dry white wine
• 1 (16 ounce) can plum tomatoes, pureed
• 2  cups  chicken stock (or vegetable stock)
•  salt & freshly ground black pepper

Directions

1. Bring 2 cups of water to a boil in a small saucepan. Add chilies, remove from heat and let sit for 30 minutes.
2. Remove stems and seeds, place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
3. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes.
4. Add wine, tomatoes and stock and cook for 25 to 20 minutes or until slightly thickened. Season with salt and pepper, to taste.