Chile Cumin Spice Paste

Directions

1. 1
   In a microwaves-safe bowl, cover dried chiles with 2 cups hot water, cover with plastic wrap and microwave for 2 to 3 minutes until chiles are slightly softened; lt stand, at room temperature, until they are completely reconstituted, about 5 minutes.
2. 2
   Drain the chiles, reserving 2/3 cup of the soaking liquid.
3. 3
   In a blender, combine the chiles, the reserved soaking liquid, and the chipotles and blend or puree until smooth; strain, through a metal strainer, applying pressure to remove any skin and seeds.
4. 4
   On a cutting board, combine the garlic, cumin, caraway seeds, and oregano and chop until the caraway seeds are minced and a paste is formed.
5. 5
   In a skillet, heat the oil, over medium heat, and add the garlic paste and shallots, and cook, stirring occasionally, until the shallots are softened, about 5 minutes.
6. 6
   Add the chile puree and turn the heat to low; cook, stirring occasionally, until thickened, about 10 minutes.
7. 7
   Season with salt and pepper; let cool, transfer to a jar and refrigerate.
8. 8
   Keeps about 3 months in the refrigerator.