Ingredients 2 large dried chiles, such as anchos, guajillos, mulatos or pasillashalved, stemmed and seeded 1 cup heavy cream Salt Cayenne pepper Lime wedges, for serving Instructions Soak the chiles in 1 cup of hot water until softened, about 20 minutes. Drain and finely chop to a paste-like consistency. In a small saucepan, combine the chiles with the cream and bring to a slow simmer over moderate heat, whisking. Remove from the heat and let steep for 5 minutes. Simmer the sauce over low heat, whisking constantly, until it is the consistency of light cream, about 3 minutes. Season with salt and cayenne; serve with lime wedges.