• Fast
• Make-Ahead

Ingredients

1. 8 large ancho chiles, stemmed and seeded
2. 1 small dried red chile, stemmed and most seeds discarded
3. 1 quart chicken stock or low-sodium broth
4. 3 plum tomatoes, chopped
5. 3 garlic cloves, chopped
6. 1 small onion, chopped
7. 1 tablespoon light brown sugar
8. 1 tablespoon vegetable oil
9. 2 teaspoons ground cumin
10. 2 teaspoons kosher salt
11. 1 teaspoon freshly ground black pepper
12. 1 tablespoon cider vinegar

Directions

1. In a medium saucepan, combine all of the ingredients except the cider vinegar and bring to a boil; boil for 2 minutes. Cover, remove from the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender. Transfer to a bowl and stir in the vinegar.

Make Ahead

The sauce can be refrigerated for up to 1 week.