Red Chile Sauce

Directions

1. 1
   Toast the New Mexican and guajillo chiles in a dry large cast-iron skillet over medium-high heat, turning, until warm and soft, about 30 seconds per side (do not let blacken, or the chiles will be bitter).
2. 2
   Remove the chiles; reserve the skillet.
3. 3
   Discard the stems; cut the chiles lengthwise with kitchen shears, and discard the seeds.
4. 4
   Cover the chiles with boiling water.
5. 5
   Let stand until hydrated, about 20 minutes.
6. 6
   Meanwhile, cook the garlic and tomatoes in the skillet over medium-high heat, turning, until charred and soft, about 10 minutes.
7. 7
   Set the tomatoes aside; peel the garlic.
8. 8
   Heat the oil in the skillet over medium-low until hot but not smoking.
9. 9
   Cook the onion until translucent, about 5 minutes.
10. 10
    Add the chili powder; cook 1 minute.
11. 11
    Drain chiles, reserving 1 1/2 cups liquid.
12. 12
    Puree the onion, hydrated chiles, chipotle chiles, tomatoes, garlic, and oregano in a blender, adding a small amount of the reserved soaking liquid if the mixture seems dry.
13. 13
    Pass the sauce through a fine sieve into the skillet.
14. 14
    Cook over medium heat, stirring, 5 minutes.
15. 15
    Add the remaining soaking liquid.
16. 16
    Simmer until the sauce is thickened, 12 to 15 minutes.
17. 17
    Season with salt.
18. 18
    If not serving immediately, refrigerate up to 2 days; reheat over low (add water if the sauce seems too thick).